{"title":"Artichoke##\u003ca href=\"http:\/\/restorationseeds.mom\/pages\/table-menu1\"\u003eCynara cardunculus\u003c\/a\u003e","description":"Globe artichoke is a perennial thistle of the sunflower family eaten for the soft choke before the flower starts to open, steamed. Originating from southern Europe and the Canary Islands in north Africa. The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), has records of use as a food among the ancient Greeks and Romans. The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 artichoke was noticed in Venice, as a curiosity. But very soon veers towards the northwest. Artichoke beds are mentioned in Avignon, France by the notaries from 1532 onward. It was brought to California in the 1920s by Italian farmers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Artichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by \"cutting back\" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called \"stumping,\" is timed to regulate the new harvest season. Among the highest antioxidant levels for vegetables. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. Delicious \u003ca href=\"http:\/\/www.pinterest.com\/search\/pins\/?q=artichoke%20recipes\" data-mce-fragment=\"1\" data-mce-href=\"http:\/\/www.pinterest.com\/search\/pins\/?q=artichoke%20recipes\" target=\"_blank\"\u003eartichoke recipes\u003c\/a\u003e.","products":[{"product_id":"green-globe-artichoke","title":"Green Globe artichoke","description":"\u003cp\u003e\u003ca href=\"http:\/\/restorationseeds.mom\/pages\/table-menu1\"\u003eCynara cardunculus\u003c\/a\u003e##\u003c\/p\u003e\n\u003cdiv class=\"how-to-grow-trigger how-to-grow-title\"\u003e\n\u003cdiv\u003e\n\u003cspan class=\"label\"\u003eHOW TO GROW ARTICHOKE\u003c\/span\u003e\u003cspan class=\"icon-down-arrow\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv id=\"how-to-grow-content\"\u003eStart indoors 8 weeks before last frost, plant out on frost free date to 3’ spacing. Start indoors in late January or early February to produce artichokes the first year. Requires 10-12 days of temps below 50˚F to induce artichokes the first year. Direct seed after last frost to yield chokes the second year. Second year, rogue off-types to final 5-6’ spacing. Propagate your best plants by division. Commercial artichokes are generally propagated by division for consistency, starting from seed introduces wider variability. In cold climates, cut to 8-10 inches in October and cover with straw to keep roots from freezing. In wet winter climates, mound to avoid root rot. Store at 36˚F. Soil pH 6.6-7.8. Hardiness zones 7-16. Perennial.\u003cbr\u003e\u003cbr\u003eDays from maturity calculated from the date of seeding. Average 540 seeds per ounce. Federal germination standard: 60%. Usual seed life: 7 years.\u003cbr\u003e\u003cbr\u003ePlanting Depth \u003cb\u003e1\/4”\u003c\/b\u003e\u003cbr\u003eSoil Temp. Germ. \u003cb\u003e65-75˚F\u003c\/b\u003e\u003cbr\u003eDays to Germ. \u003cb\u003e10-20\u003c\/b\u003e\u003cbr\u003ePlant Spacing \u003cb\u003e2-3’\u003c\/b\u003e\u003cbr\u003eRow Spacing \u003cb\u003e4-5’\u003c\/b\u003e\u003cbr\u003eDays To Maturity \u003cb\u003e1 year\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eFull Sun\u003c\/b\u003e, \u003cb\u003eMoist Well Drained\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eGreen Globe Seed Count \u003cbr\u003e.25 Pound ≈ 2,455 seeds\u003cbr\u003e##Popular market green artichoke, flowers in mid summer, deep green with light purple tinge. Harvest 2-4 flavorful hearts per plant, 3-5” in diameter. Proven to be the most hardy and remain productive for at least 5 years. Primary choke is larger than side shoots. Serve with olive oil, parsley and garlic, grilled, stuffed or baked.  Tags: Specialty: Deer Resistant, Season: Summer.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGlobe artichoke is a perennial thistle of the sunflower family eaten for the soft choke before the flower starts to open, steamed. Originating from southern Europe and the Canary Islands in north Africa. The naturally occurring variant of the artichoke, the cardoon (Cynara cardunculus), has records of use as a food among the ancient Greeks and Romans. The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 artichoke was noticed in Venice, as a curiosity. But very soon veers towards the northwest. Artichoke beds are mentioned in Avignon, France by the notaries from 1532 onward. It was brought to California in the 1920s by Italian farmers.\u003cbr\u003e\u003cbr\u003eArtichoke fields are maintained in perennial culture for five to ten years. Each cropping cycle is initiated by \"cutting back\" the tops of the plants several inches below the soil surface to stimulate development of new shoots. The operation called \"stumping,\" is timed to regulate the new harvest season. Among the highest antioxidant levels for vegetables. Today most artichokes grown worldwide are cultivated in France, Italy, and Spain, while California provides nearly 100 percent of the United States crop. Delicious \u003ca href=\"http:\/\/www.pinterest.com\/search\/pins\/?q=artichoke%20recipes\" target=\"_blank\"\u003eartichoke recipes\u003c\/a\u003e\u003c\/p\u003e","brand":"RESTORATION SEEDS","offers":[{"title":"25 Seeds","offer_id":27058543689,"sku":"15092","price":4.1,"currency_code":"USD","in_stock":true},{"title":"250 Seeds","offer_id":27058543753,"sku":"15093","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0129\/8922\/products\/GlobeMix_f-f-2328Small_c77fd323-5bba-40bf-842d-b37f3fa8749a.jpeg?v=1449171978"},{"product_id":"cardoon","title":"Cardoon","description":"\u003ca href=\"http:\/\/restorationseeds.mom\/pages\/table-menu1\"\u003eCynara cardunculus\u003c\/a\u003e##\n\u003cdiv class=\"how-to-grow-trigger how-to-grow-title\"\u003e\n\u003cdiv\u003e\n\u003cspan class=\"label\"\u003eHOW TO GROW CARDOON\u003c\/span\u003e\u003cspan class=\"icon-down-arrow\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv id=\"how-to-grow-content\"\u003eSow indoors 8 weeks before you intend to transplant- ideally 2 weeks after last frost date. Plants prefer rich, well drained soil and full sun. Allow 4 feet between plants. Stalks are ready for harvest in 115 days. Hardiness zones 7-10. Perennial.\u003cbr\u003e\u003cbr\u003ePlanting Depth \u003cb\u003e1\/2\"\u003c\/b\u003e\u003cbr\u003eSoil Temp. Germ. \u003cb\u003e55-80\u003c\/b\u003e\u003cbr\u003eDays to Germ. \u003cb\u003e7-14\u003c\/b\u003e\u003cbr\u003ePlant Spacing \u003cb\u003e4’\u003c\/b\u003e\u003cbr\u003eRow Spacing \u003cb\u003e4’\u003c\/b\u003e\u003cbr\u003eDays To Maturity \u003cb\u003e115\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMoist Well Drained Soil\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n##Closely related to the artichoke, this Mediterranean vegetable is grown for its thick, edible leaf stalks. Stalks require blanching (wrap in fabric to keep light off of them) for the last four weeks before harvest to develop a delicate texture. The large stalks resemble celery and can be served steamed or braised. Flavor is similar to artichokes; slightly bitter. Used in traditional Italian soups, Spanish stews, and in dishes prepared by the Romani peoples. In Portugal, cardoons are used as a vegetarian source of rennet for cheesemaking. Besides a food source, cardoons are used in creative flower arrangements, landscaping, biodiesel fuel production, and to make artichoke oil. Tags: Size: Large, Season: Spring Summer Fall.\u003cbr\u003e\u003cbr\u003eNative to the western and central Mediterranean region, from Morocco and Portugal east to Libya and Greece, and north to Croatia and Southern France. Considered a weed nowadays in Australia, California, and the pampas of Argentina. Adapted to dry climates. Different from the artichoke in that the cardoon was selected for edible leaf stems, not edible large flower buds. ##Waterleaf Farm##Organically Grown##Seed grower since 2008##\/\/cdn.shopify.com\/s\/files\/1\/0129\/8922\/files\/Waterleaf_Sep_2022-33?v=1673336733##Growing in Oregon since 2008Waterleaf Farm is a small sustainable flower farm growing on Southern Oregon Land Conservancy (Eagle Mill Farm).  Mostly a fresh cut flower farm, Melanie also grows herbs and has been saving seeds from over 30 varieties of crops for years.  Waterleaf Farm also offers workshops to deepen in connection with the plants and U-pick flowers.","brand":"RESTORATION SEEDS","offers":[{"title":"20 Seeds","offer_id":40478688641066,"sku":"","price":3.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0129\/8922\/products\/P1000575_Cynara_card_9aIKAmBuXLyp.jpg?v=1673336845"}],"url":"https:\/\/www.restorationseeds.mom\/collections\/artichoke.oembed","provider":"RESTORATION SEEDS","version":"1.0","type":"link"}