ENGLISH NAME: Artichoke
LATIN NAME: Cynara
scolymus
LOCAL NAMES:
Czechia: Artyčok
zeleninový
Turkey: Enginar
Bulgaria: Артишок (Artishok)
Georgia: არტიშოკა (Artishoka)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: South Moravia,
Aegean coast (Turkey), Plovdiv area (Bulgaria), Kakheti (Georgia)
Elevation: 0–600 meters
Terrain: Lowlands,
well-drained and sunny areas
DESCRIPTION:
Recognized for its unique appearance, the plant boasts large, thistle-like
flower heads characterized by tight clusters of individual florets. These
flower heads, known as artichokes, are harvested for culinary use. The plant
can reach several feet in height and has deeply lobed, silver-green leaves that
add to its ornamental appeal.
USABLE PARTS: Heart (flower
base)
MEDICINAL
PROPERTIES:
Artichoke is known for supporting liver health, improving digestion, and
reducing cholesterol levels.
UNDESIRED EFFECTS:
May cause allergic reactions in people sensitive to ragweed or daisies. Can
also cause gas or mild digestive upset.
COMBINING WITH
OTHER MEDICINES:
Can be combined with dandelion or milk thistle for enhanced liver support.
PREPARATION:
Blanch and freeze artichoke hearts for use in culinary dishes or preserve in
olive oil with herbs.
HARVEST TIME:
Late spring to early summer before the choke becomes fibrous.
HARVEST METHOD:
Harvest the hearts by cutting them just above the base with a sharp knife to
avoid damaging the plant.
CONSERVATION
(STORAGE):
Blanch and freeze artichoke hearts for long-term preservation, ensuring they
retain their flavor and texture.