# The Family Kitchen Gardener (1856)/Artichoke

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ARTICHOKE.
Cy’nara Scólymus—Artichaut, Fr.—Artischoke, Ger.
The Artichoke is principally cultivated in the gardens of the French, by whom it is considered more as a luxury than a profitable esculent. There are two varieties, the Globe and the Green; the former is so called from its globular head, of a dull, purplish tint. The scales are turned in at the top more than the other variety, and it is preferred, as the scales, or edible parts, are thicker and possess most flavor. The Green is more hardy and prolific, the scales are more open, and the plant better adapted for culture in cold climates than the former.
The heads in their immature state, and before their blue, thistle-like flowers open, are cut and boiled in salt and water; the edible part is merely the fleshy substance on the bottom of the scales, which, to make palatable, has to be dipped in a nicely prepared sauce of butter and spices. They are frequently, however, eaten as a salad in a raw state.
Culture.—It is propagated from seeds, or by division of the young suckers that arise from the roots of the old plants in Spring. They are fit to slip or cut off after they have made a few roots and leaves. Plant them three feet apart each way, in soil well-prepared by digging and manuring; water each plant freely, and occasionally if the weather continues dry, till they have taken root; keep constantly stirring the soil, and destroying the weeds. On the approach of winter remove all decayed leaves—although it appears a very strong plant, yet north of Virginia it requires more or less protection, and may be covered with the earth taken from between the rows, and drawn well up round the roots. In very severe seasons, an additional covering of dry litter or branches is advisable. In Spring remove all the litter, level down the soil, and examine ​the stools. Let those of the strongest grow to produce heads, the rest are removed by a pressure of the thumb or a cut with the knife. Dig the whole ground level, using yearly plenty of good rotten manure. A bed will continue productive for seven or more years. If the heads are not wanted for use or seed, they should be destroyed from the stem, which promotes the strength and vitality of the plant. Seed sown early in Spring, in drills, eighteen inches apart and two inches deep, will produce good plants the first season, and even be more permanent than those procured from offsets. Protect them carefully the first winter; transplant early in Spring, as above directed, for offsets. They will produce a few heads the following year, and thereafter a regular crop. If quality is preferred to quantity, the head that surmounts the stem only should be allowed to grow; all the lateral ones growing on the same stalk should be removed in their young state.
JERUSALEM ARTICHOKE.
Heliánthus Tuberòsus.—Poire de Terre, Fr.—Erde Apfel, Ger.
The tuberous-rooted Sunflower, as the name implies, is a native of South America, and has been cultivated for two centuries. Like many other new vegetables, when first introduced, it was extolled extravagantly. It was baked in pies, with dates, ginger, raisins, &c.; and of course amalgamated with such good things that it could not taste indifferently. When boiled in the simple way of Potatoes, however, they will not form a very palatable dish. The modern way of serving them up, is to boil them till they become tender, when, after being peeled and stewed with butter and wine, they are considered pleasant, and taste similar to the true Artichoke. They are not so good as Potatoes, but, as a crop for feeding hogs or cattle, they are more productive.
Culture.—They are propagated and planted in the same manner as the Potatoe, any time in March, and will grow in any soil, even under trees. They are best fresh planted every year, and require good, light ground. The stems grow to eight or ten feet high, and have the appearance of the Sunflower. They are in use from October to April. Any time in November, a quantity may be lifted and packed away in sand or earth, for Winter use or cover the ground with rough litter, to keep ​out severe frost, and they can be lifted as required. The frost does not injure the tubers.