Artichokes, one of the earliest vegetables produced in the world. These are considered exotic in India. This plant, a member of the thistle family, is considered a gastronomic delicacy and is rather simple to cultivate at home.
Artichokes are high in fibre, vitamin C, folate, and iron. They support good digestion, reduce blood sugar, and maintain blood pressure. They are a terrific addition to your vegetable garden and have been consumed for years to keep the body healthy!
Although artichokes can be planted throughout the year, India's cold climate is ideal for producing a perennial crop. In other words, the optimal season to produce artichokes is from December to February.
Curious about their growth process? Get started!
Where To Plant Artichokes?
You can grow artichokes on your balcony or terrace—this is how adaptable they are! They also grow well in raised beds and containers.
However, it's crucial to remember that artichokes thrive in full light, no matter where they are planted. While some shade is also beneficial, direct sunlight is quite effective. Aside from this, because artichokes are a water-loving plant, the location needs to be close to a water supply.
How To Grow Artichokes From Seeds?
- Start by planting your artichoke seeds inside in separate seedling trays measuring 4 or 10 cm.
- Make sure the tray has openings for drainage at the bottom before filling it with wet cocopeat to sow.
- Plant two to three seeds per cell or cup at a depth of 0.5 cm. To expedite the germination process, immerse the seeds in warm water for the entire night after obtaining them.
- Although they will begin to germinate in 6–8 days, you shouldn't transplant them until 3–4 weeks later. Moreover, mist two spoons of water each day for the first week; after that, one spoon will do.
- Move the seedlings onto raised beds or containers after three to four weeks.
Growing Artichokes In Pots
If you decide to pursue container gardening, make sure the pots are between 36 and 40 inches in diameter. Even if you decide to go with a larger size, only plant one seedling in each container. This is because artichokes, which typically grow to a height of five feet and a width of six feet, require room to flourish.
The plant should only have its leaves visible above the dirt, with its roots deeply buried. Give the plant adequate water to maintain a wet soil.
Vernalisation Of Artichokes
For gardeners in colder climates, vernalisation is an additional step that must be taken. This method exposes seedlings to chilly temperatures in an effort to promote blooming.
Read More: How To Grow Chilli Pepper Plants At Home
Step-By-Step Guide
- Expose them to temperatures between 7 and 10 C for ten to twelve days.
- If there is a chance of frost, place many layers of row cover over the seedling pots or trays.
- Move the seedlings into garden beds or containers once the vernalisation period has passed.
- In case the temperature drops again, keep row coverings close to reach.
- Plant rows four feet apart and space seedlings two feet apart.
Harvesting
When planting artichokes, it's important to be patient. Remove any flower stalks as soon as they begin to emerge during the first summer so the plant may concentrate all of its energy on establishing itself. It is possible to begin pruning the buds in the second summer.
June onwards is the best time to remove flower buds with secateurs when they are still securely wrapped and the size of a golf ball. Cut a section of stalk right above a leaf joint to remove the buds. First, harvest the main, bigger flower bud. Later in the summer, smaller, secondary buds will appear and can also be picked. In warm weather, buds can bloom quickly, so check your plants frequently.
Mature plants can yield up to 12 flower buds in a season, and they should yield good crops for four to six years.
Tightly closed buds can be sautéed, grilled, or roasted in their complete form. Larger buds can also be boiled or steamed until they are soft, and then they can be served with melted butter, vinaigrette, or hollandaise sauce. To eat, separate the sepals from the buds one at a time, dunk them in the butter or sauce, and then squeeze out the juicy flesh. Finally, indulge in the tender, nutty-flavoured centre.