Artichoke - 5 pieces

The artichoke comes from the Mediterranean and belongs to the daisy family. It forms a mighty clump of large, silver-grey, deeply cut leaves. In summer, strong stems rise with thick buds. If these are not harvested, they open into large, violet-blue flower heads.

It suits the vegetable garden as well as sunny perennial borders and cottage gardens. At about 140–160 cm tall and with a wide spread, it needs space. Beside grasses, fennel or globe thistles it creates a Mediterranean feel. The soil should be deep, rich and well drained.

Bumblebees and bees love the flowers. Cut, they last a long time in a vase and can also be dried. In Switzerland the artichoke is only reliably hardy in mild locations; with a thick layer of leaves or fleece over the rootstock it survives many winters. The large, silver-grey, deeply cut foliage is an ornament in any border too. If you harvest the buds young, you can prepare them in the kitchen; if you let them flower, the insects benefit.

Plant the artichoke in spring, from April to May, in a warm spot in full sun. The soil should be deep, humus-rich and well drained. Make the planting hole twice the size of the root ball; the root collar stays just below the surface. Space plants 80–100 cm apart and water in well.

Water generously during dry spells, especially while the buds are forming. Give plenty of compost in spring, as the artichoke is a heavy feeder. Harvest the buds while they are still closed, or let them flower. In winter, protect the rootstock from frost and wet with leaves and fleece.