The artichoke, or Cynara scolymus by its Latin name, needs no introduction. Originally a Mediterranean perennial, it dislikes frost and excess moisture but boasts many advantages. First and foremost, everyone knows its culinary uses, with recipes varying by country and cultivated varieties.
The artichoke also has a place in the garden—beyond the vegetable patch. Its striking silhouette, with large, deeply lobed grey leaves, catches the eye almost year-round, except during severe frosts when it succumbs to the cold.
But did you know that the artichoke is also one of the medicinal plants? Its use dates back to ancient times. The artichoke, as we know it today—descended from the cardoon—emerged around the end of the Middle Ages and has an effect on the hepatobiliary system.
Artichoke flowers (left) and cardoon flowers (right). Centre: an old illustration of an artichoke (Photo Rawpixel Ltd).
Part Used: The Leaves
But let’s start at the beginning: the leaf is the part used in herbal medicine.
First, we must clarify what we mean by leaves in the artichoke. Most often, we think of the parts we dip delightfully into vinaigrette. Well, those aren’t the true leaves. What we actually eat are the fleshy bracts of the flower and the receptacle, commonly called the artichoke heart.
The real leaves are the large, thick, deeply lobed grey leaves growing from the base of the plant. These are the ones used to support liver health.
Don’t confuse the leaves (left) with the artichoke flowers (right).
Harvesting the Leaves
Now that we’ve clarified the leaves, let’s move on to practice.
Harvest on a dry day to minimise moisture in the plant. As with all edible leaves, it’s best to pick them in spring before the flowering process begins, ensuring maximum active compounds in the harvested part. So, for artichokes, gather the leaves before flower stalks appear—if you already see small budding artichokes, chances are the plant has directed all its energy into producing them at the expense of the leaves.
You’ve now picked one or two artichoke leaves—these are very large and provide plenty of material. If you need a larger quantity, nothing stops you from repeating the process later. However, we recommend testing the drying and tasting process first to decide whether you’d like to repeat the experience.
Harvest the leaves before flowers appear (Photo Filippo Giunchedi).
Drying the Leaves
Now, let’s move on to drying.
Air-Drying
You’ll need a well-ventilated, dark place to best preserve the plant’s properties. This is especially true for artichoke leaves, which are very moist and prone to mould if not dried properly. They should dry as quickly as possible without scorching—the ideal method is spreading them on racks in an attic, the quintessential dark, well-ventilated space that ensures rapid drying.
Oven or Dehydrator
If you don’t have an attic and are in a hurry, other technical solutions exist. First, the oven—if it can be set precisely to a maximum of 40°C. In this case, leave the door slightly ajar. It’s not very eco-friendly, but it helps remove moisture. The second option is a dehydrator, which should yield optimal results—though I haven’t personally tested this method.
Note: after drying, the leaves should be brittle but retain their grey hue. If they’ve turned brown, they’re no longer suitable for consumption and should be discarded.
Racks used for drying medicinal plants.
The Benefits of Artichoke
Now that your artichoke leaves are dried, you may wonder when to use them.
Artichoke leaves are renowned for their liver-supporting properties. This use dates back to around the 15th century and stems from the "doctrine of signatures," attributed to Hippocrates himself. According to this theory, there’s an analogy between a plant and the human organ it treats—for example, bitterness recalls bile, which applies to artichokes. Scientific studies have since debunked this theory, but artichokes do indeed have a choleretic effect (promoting bile production) and protect the liver. They also have a diuretic effect.
Usage
Now that the leaves are dry and brittle, you can crumble them slightly. This makes storage easier and simplifies use. Store your preparation as you would tea, avoiding overly airtight containers where mould could develop if drying wasn’t optimal.
There you go! Your artichoke herbal tea is ready. Boil water, pour it into a large cup over a spoonful of leaves, and let it steep for about ten minutes before cooling slightly and drinking. "Drinking" might be too generous a term—the plant is a bitter tonic, so adding a good spoonful of honey is advisable. Now we understand why so many pharmaceutical formulations exist to avoid this bitterness. But nothing beats the satisfaction of making your own liver-supporting tea from a plant in your garden.
Warning
For therapeutic use, consult a herbal medicine specialist—a doctor or pharmacist. Self-medication should be avoided.
Lastly, remember that no herbal tea should be consumed continuously year-round—cumulative toxicity risks can never be ruled out. The use of plants is not trivial!
Comments