Stratify seeds by putting them in sand for 2 weeks in the fridge, then start seeds indoors 2-3 months before last frost; plant them 1/2″ deep, in 4″ pots. Keep the seedlings at a temperature of 60-70 degrees. Once they grow several leaves, expose them to temperatures lower than 50 degrees F for at 12-20 days; this process, called vernalization, acts as a false “winter” that speeds the growing process. Transplant the seedlings outside two weeks after the last spring frost. Space them 3′ apart in rows 5′ apart. Direct sowing the seeds outside after last frost also is an option, though it takes the plants longer to mature and usually means your first crop will be in the spring. Direct sow the seeds about 3′ apart, ½ under soil surface, and water. Artichokes can also be fall planted, especially in warmer climates, since artichokes thrive in cool weather.
Heirloom Seed Product Features:
This is an old standard variety that can be grown as an annual or perennial. Plants grow up to 6 feet tall with silver-green leaves. Edible flower buds.
Seeds are great for Planting in Garden or for storing in a seed safe for emergency. If planted soon enough in the spring in warmer climates, artichokes might produce a small crop before fall. Harvest them before the petals of the choke begin to open, and the size reaches about 4″. Cut the heads with about 3″ of the stem attached. Use immediately for the freshest flavor, or keep refrigerated for up to five days.
Perennial. 85 days to maturity. 3-5′ height. 3-5′ spacing. Produces 3-5″ green artichokes.
Latin Name: Cynara scolymus Species Origin: Heirloom from 1863 Type: Open Pollinated, Heirloom, Cool Season
USDA Zones: 6, 7, 8, 9, 10, 11, 12
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