The artichoke is a perennial, so make sure you prepare the soil extra well before planting. The plants reach a height of 3' - 4' and a spread of up to 6' in diameter, so allow plenty of space for them to grow. The artichoke does best in frost-free areas having cool, foggy summers. Freezing temperatures kill the buds and hot dry conditions destroy the tenderness.
 
Artichokes require frequent irrigation during the growing season, about once a week and more often in warm areas. Moisture deficiency results in loose buds of inferior quality. During the growing season, if the soils are heavy, water less.
 
In the cool coastal areas, two crops per year can be expected. If you live outside the temperate coastal area with hot, dry summer, plant in partial shade.
 
For harvesting you want the artichoke to have dark green leaves and pick it before any browning or dryness. The stalk should correspond to the size of the artichoke and be spindly. The artichoke should feel heavy for its size.
 
Store unwashed artichokes in a plastic bag in the refrigerator for up to 4 days, wash just before cooking. They are best used the day of harvest.
 
For preparing and cooking, first twist off the stalk--which should also remove some of the fibers at the base--and then cut the base flat and pull away any small base leaves. If the leaves are very spiky, trim them with a pair of scissors if liked, then rinse under running water. Cook in boiling water, acidulated with the juice of a half a lemon. Large artichokes need to be simmered for 30-40 minutes until tender. To test if they are done, pull off one of the outer leaves. It should come away easily and the base of the leaf should be tender.
 
Artichokes contain small amounts of potassium and vitamin A.
 
We are blessed here in California with our coastal region and its abundant production of artichokes. If you are traveling about, Italy, France, and Spain produce good quality artichokes. They tend to eat the artichokes before the choke has formed and the entire artichoke is edible. You see artichokes here more and more like that at various farmer's markets.
 
Here are some varieties you'll find here at Orchard this week.
 
Green Globe is a reliable variety that can produce fine heads for eating in summer. Also a stunning architectural plant making it ideal for planting in the herbaceous border. If you can't make it to Castroville to get some farm fresh artichokes, this would be the one for you to plant!
 
Large Romanesco produces good yields of flavorful bronze and purple artichokes. This is an Italian heirloom variety.
 
'Purple of Romagna' is an Italian heirloom that is coveted by chefs for its color and tenderness. Serve as babies or add to gourmet dishes.

One of the most important flavorings in Thai cooking, this herb has long, thin, grayish green leaves and a scallion-like base. Citral, an essential oil also found in lemon peel, gives lemon grass its sour lemon flavor and fragrance. It is used to make tea and to flavor soups and other dishes. Bon Appétit!
 
It is a hardy, semi evergreen perennial grass with blades from 3-6’ tall.  Choose a location with sun and amend to make the soil rich and well draining. Water regularly.

Why we love Rosy Ring Candles:

• They burn for a LONG time (85-200 hours)
• The fragrances are divine – try Bergamot & Garden Mint, Mandarin & Black Pepper, Cherry Blossom or the classic Spicy Apple
• They are beautiful!  A proprietary wax blend is embedded with real fruits and flowers.
• Made here in America

We guarantee  you’ll love Rosy Rings too!