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Organic Artichoke Violet de Provence - Ferme de Sainte Marthe seeds

Cynara scolymus Violet de Provence
Globe artichoke, purple artichoke, French artichoke

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My artichokes have grown well, but the leaves are very sharp, prickly like burrs and don't resemble the photos at all. When I manage to peel one, it already has some hay even though it's very small. I wonder if there isn't a little problem.

anne, 27/06/2017

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More information

'Violet De Provence' artichoke is a productive variety that is quite sensitive to the cold. This perennial vegetable is cultivated for its rounded, purple flower heads that turn green when ripe. They have an edible base (heart) and fleshy, oval leaves (bracts). Sow from February to March and harvest 6 to 7 months later.
Ease of cultivation
Beginner
Height at maturity
1.50 m
Spread at maturity
80 cm
Soil moisture
Moist soil
Germination time (days)
15 days
Sowing method
Direct sowing, Sowing under cover
Sowing period February to March
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F
M
A
M
J
J
A
S
O
N
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Flowering time May to October
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F
M
A
M
J
J
A
S
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N
D
Harvest time July to November
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F
M
A
M
J
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Description

'Violet De Provence' artichoke is a productive variety that is quite sensitive to the cold. This perennial vegetable is cultivated for its rounded, purple flower heads that turn green when ripe. They have an edible base (heart) and fleshy, oval leaves (bracts). Sow from February to March and harvest 6 to 7 months later.

Artichoke, in Latin Cynara scolymus, belongs to the Asteraceae family and the Cynara genus alongside the cardoon and the thistle. Commonly used by ancient Greeks and the Romans, it was introduced in France during the 15th century where it has since become a very popular vegetable.

Although Artichoke is a perennial, plants are often only cultivated for two or three years. The upright stems can reach a height of 2 metres. Leaves are large and deeply lobed. The immature flower buds are best picked and eaten before they enter full bloom.

A famous French comedian named Coluche used to say about artichoke "when you have finished eating, you have more in your plate than when you started." Although there may be truth in that, almost all parts of the flower head are edible. The heart and base of the leaves are often steamed and eaten with vinaigrette, while the tougher bracts can be prepared in a similar way to cardoon, by blanching them in boiling water.

Artichoke has antianemic, antitoxic, stimulating properties and contains vitamins A, B1, B2, C. It has a beneficial effect on the liver.

Artichoke likes rich and well-drained soil. Being a Mediterranean plant, it dreads humidity and frost. It will yield better results in mild climates, preferably with a mound of soil around its base to improve drainage.

Harvesting and preservation: pick the flower heads as and when required. The bracts should still be tightly packed together.

Useful tip: In areas with harsh winters, protect your plants under a thick layer of mulch. Keep a close eye on your plants as aphids love them!

NB. Organic seeds (in French 'AB' for 'Agriculture Biologique') are produced from plants that aren't treated with phytosanitary products (insecticides, weed killers). The seeds do not undergo post-harvest treatment. They carry the AB label and are approved by Ecocert, an independent structure.

Harvest

Harvest time July to November
Type of vegetable Flower vegetable
Vegetable colour violet
Size of vegetable Medium
Use Cooking

Plant habit

Height at maturity 1.50 m
Spread at maturity 80 cm
Growth rate normal

Foliage

Foliage persistence Deciduous
Foliage colour green

Botanical data

Genus

Cynara

Species

scolymus

Cultivar

Violet de Provence

Family

Asteraceae

Other common names

Globe artichoke, purple artichoke, French artichoke

Origin

Mediterranean

Annual / Perennial

Perennial

Product reference30231

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Planting and care

Sowing:

Sow from February to March in pots. Put 2 or 3 seeds per pot. Thin out by keeping the strongest seedling and plant out in its final position about 2 months after sowing. Leave about 80 cm to 1 meter between each plant.

In milder climates, Artichoke can be sown directly outdoors in seed pockets, spaced 80 cm to 1 m part.

 

Care:

Artichoke plants will benefit from regular hoeing and weeding. Water if necessary. Good mulching and building a mound of soil around the base of the plant will help keep the ground moist but not waterlogged. In October-November, cut the stems that produced flower heads a few centimetres from the ground.

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Seedlings

Sowing period February to March
Sowing method Direct sowing, Sowing under cover
Germination time (days) 15 days

Care

Soil moisture Tolerant
Disease resistance Good
Pruning No pruning necessary

Intended location

Type of use Vegetable garden
Hardiness Hardy down to -12°C (USDA zone 8a) Show map
Ease of cultivation Beginner
Soil Rich and well-drained
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130
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