A relative of the artichoke, the growing characteristics and requirements are similar. However, instead of consuming the flowers, like you do with an artichoke, the thick, fleshy leaf bases, hearts and roots are eaten. They have a slightly spicy, celery-like flavor. With a bit of care, can be productive for 5 to 7 years. They should be wrapped in in paper and have dirt mounded around them to over winter in cooler climates.
Harvest is enjoyed beginning in early summer.
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