These statuesque Artichoke Romanesco plants can reach 200cm tall, a real statement in your veg plot or your garden border. For eating you are looking for the tight globe flower buds, beautifully tinged dark red/purple. These are later to mature than green varieties but need to be picked to savour before they flower. If you have room to let some burst into bloom they will be appreciated by bees and insects as they are a great source of nectar. Your harvest will be in the second year – any buds in the first year ought to be removed so the plant can concentrate on growing. Well developed plants can stay productive for 4-5 years.
SOW: chill seeds before sowing in moist seed compost in an unheated greenhouse/coldframe in late winter/early spring or outside in early to mid-spring.
GROW: harden off and plant out in late spring/early summer time about 60cm apart. Dig in well-rotted organic matter before planting and apply a general fertiliser. Water well after planting and in dry weather. Remove flowers in the first year so that the plants can establish.
LONG TERM CARE: harvest in the summer when the scales are tightly closed, cut the terminal bud first (with about 5cm of stem) and then the others when large enough. Once the scales begin to open they become inedible! In mild areas retain stems and leaves for frost protection, otherwise remove and earth up in winter & cover with ferns or straw for added protection (uncover in spring). Mulch in spring - you can apply a high potash fertiliser when plants are actively growing.
We are often asked how to prepare and eat artichokes….
Pick then soak the flower buds in salt water for a couple of hours, rinse, boil until tender, and then serve with butter. Forget any thought of good manners: use your fingers to remove the fleshy scales one at a time, clamp between the teeth and strip the flesh off! Scrummy!
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