Artichoke Violetta di Chioggia Seeds
Mediterranian flair in your garden
Info: The artichoke Violetto di Chioggia is an Italian heirloom with very attractive purple-green heads, which are slightly larger and more open than other artichoke varieties. They are perennial plants and will produce more heads with each successive year.
The buds have a delicate, tangy taste, you can steam or boil them and serve with melted lemon butter or hollandaise sauce.
Artichokes owe their typical taste to the bitter substance `cynarin`, a substance that has significant regenerating effects, powerful effects on the production of bile and fat-digesting enzymes, stimulating liver functions and lowering cholesterol levels.
Sowing & cultivation: Sow under glass February to March or sow outdoors from May (60 cm distance). They need a position that receives eight hours or more sun per day and constant moisture.
The globes are harvested before the blossoms open to ensure the best flavour. Artichoke buds come in different sizes that can all be picked. The jumbo grows on the centre stalk, after harvesting the main head, secondary heads will appear and these too can be used. As soon as the petals begin to open, they are overripe, no matter the size.
In late autumn cut down the stems and cover the crowns with bracken, leaves or straw. Remove this protective cover in April.
|Botanical name||Cynara scolymus|
|Sowing||Feb/Mar under glass, May outdoors|
|Location||Sunny place and fertile soil with constant moisture|
|Harvesting||before the blossoms open|