Lyla Lindsey
Artichokes are a rewarding crop to grow in Australia, particularly in Mediterranean climates like Perth. They are a hardy, low-maintenance option for gardeners, as they are relatively pest and disease-free and can be left undisturbed for several years. There are two types of artichoke: the Globe Artichoke and the Jerusalem Artichoke. This guide will focus on the Globe Artichoke, a stately plant with attractive grey-green foliage and edible flower buds. To grow Globe Artichokes, you'll need well-drained soil, full sun, and plenty of organic matter. Read on for a detailed guide on how to grow and care for these unique plants in Australia's varied climate.
| Characteristics | Values |
|---|---|
| Plant type | Perennial |
| Height | 1-1.5 metres |
| Origin | Mediterranean regions and Central Asia |
| Soil | Well-drained, enriched with organic matter |
| Sunlight | At least 6 hours of full sun each day |
| Watering | Early in the day, avoiding leaves |
| Fertiliser | Liquid fertiliser, controlled-release fertiliser |
| Harvest time | 290-400 days, spring |
| Propagation | Seed, shoots, suckers, root cuttings |
| Pests | Aphids, snails, slugs |
| Diseases | Powdery mildew, fungal diseases |
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What You'll Learn
Artichokes are a hardy perennial, so they'll keep producing year after year
Artichokes are a hardy perennial, so they will keep producing year after year. They can be grown from seed, shoots, or suckers, and they will produce new suckers or small baby plants at their base each year. These can be cut off and replanted to create new artichoke plants. Artichokes are slow growers and usually take more than a year to reach the cropping stage. They can be grown in most types of soil, as long as it is well-drained and retains some moisture. They should be planted in a permanent position in full sun, receiving at least 6 hours of sunlight each day.
Artichokes are relatively pest and disease-free, but aphids may attack young shoots or flowers. To reduce the risk of fungal diseases, avoid overhead watering. Water the base of the plant, especially early in the day, so the leaves have time to dry before nightfall. This will help keep the plant disease-free.
Artichokes are ready to harvest once the flower buds have formed but have not yet opened. The buds are typically ready to harvest in the spring, but you can also get growth in summer and autumn. The buds are large and swollen, with soft and green, purple, or bronze scales, depending on the variety. The head should squeak when squeezed. If you wait for them to open, they will be too tough to eat.
After harvesting, cut the plants back to ground level and apply a thick layer of organic mulch around the stems. You can divide artichoke plants every 2-3 years to start off new plants.
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They can be grown from seed, shoots, suckers or tubers
Artichokes can be grown from seeds, shoots, suckers, or tubers. If you're growing artichokes from seeds, you can start by sowing them directly where they will grow, covering them lightly, gently firming them down, and keeping them moist. Artichoke seeds do not require any treatment before sowing, and they can be planted in spring or autumn in frost-free areas. Seeds should be sown indoors 6 weeks before the last expected frost in cool climates. Choose a location that receives at least 6 hours of full sun each day and has well-drained soil enriched with organic matter. Keep in mind that seeds will take a year or two longer to produce buds compared to other methods.
For shoots and suckers, thin them out to leave only the three or four strongest ones. Suckers will form at the base of the stems each year, and they can be cut off and replanted to create new plants. Shoots should be pruned in winter, leaving the four strongest to flower the following spring.
Jerusalem artichokes, on the other hand, are grown from tubers. They are planted in spring as the soil starts to warm, and the edible tubers are harvested in winter. The tubers are scrubbed, not peeled, and can be boiled, baked, or grated raw in salads.
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They need well-drained soil and full sun
Artichokes are a great addition to your garden, providing food and ornamental beauty. They are relatively hardy and can be grown in most types of soil, as long as it is well-drained.
Good drainage is essential to prevent crown rot, which is a common problem when growing artichokes. If your garden bed does not drain well, consider raising it or growing your artichokes in large containers with appropriate soil. Avoid waterlogged or heavy soil, and water your artichokes early in the day so the leaves have time to dry before nightfall. This will help keep your plants disease-free.
Artichokes also need full sun. Choose a location that receives at least six hours of sunlight each day. They originated in Mediterranean regions and Central Asia, so they thrive in similar climates with low humidity, hot and dry summers, and cold winters.
By providing your artichokes with well-drained soil and full sun, you'll be well on your way to a successful harvest.
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They're usually ready to harvest in around 290-400 days
Artichokes are slow-growing plants and usually take more than a year to reach the cropping stage. They are perennials, so they will continue to grow year after year for up to four or five years. They are usually ready to harvest in around 290-400 days.
The globe-shaped flower buds, also called 'heads', are the part of the plant that is harvested. The entire flower bud is harvested, but only the tender centre of the bud, called the 'heart', is eaten. The flower buds are ready to harvest when they reach full size and the bracts (the outer leaves surrounding the bud) just begin to open. If you wait for them to open fully, they will be too tough to eat.
Harvesting involves cutting the buds from the stem, leaving a few centimetres of stem attached, using a sharp knife or secateurs. If a choke has formed in the middle of the flower, it needs to be removed before cooking the artichokes as it is tough and fibrous.
After harvesting, artichokes can be stored short-term in a perforated plastic bag in the fridge. For longer-term storage, whole buds or hearts can be blanched in acidulated water and frozen, or the hearts can be pickled or preserved in oil.
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They're relatively pest and disease-free
Globe artichokes are relatively pest and disease-free. However, aphids may attack young shoots or flowers, so you may need to spray with Defender™ Pyrethrum Insect Spray to control any outbreaks. To reduce the risk of powdery mildew and other fungal diseases on the foliage, avoid overhead watering. Waterlogged or heavy soil will quickly kill globe artichokes, so ensure they have free-draining soil to keep them thriving. Artichokes are best grown in full sun, so choose a location that will receive at least 6 hours of full sun each day. They originated in Mediterranean regions and Central Asia, so they will grow in many parts of Australia. Warmer subtropical and tropical climates result in decreased flower size.
Artichokes are sometimes grown purely for their architectural foliage and form. These big plants have silvery-grey, thistle-shaped leaves that add colour and texture to perennial borders and flower beds. They can be grown from seed, root cuttings, or suckers, but seeds will take a year or two longer to produce buds, so root cuttings or suckers are preferable. Seeds can be planted in spring or, in frost-free areas, in autumn. When planting root cuttings or suckers, plant them at the same soil level as before, water well, and protect from the sun until they are established.
Artichokes grow slowly and usually take more than a year to reach the cropping stage. As they grow, thin out the shoots to leave only the three or four strongest. If you don't do this, you'll end up with many weak, small heads. They are perennials, so they will continue to grow year after year for up to three, four, or even five years. During their life, they may produce suckers or small baby plants at the base of the main growth. You can cut these off using a sharp spade and replant them to create more plants. Cut plants back towards the end of autumn and feed with liquid plant food as the new shoots appear.
The peak season for harvesting artichoke is spring, but depending on the area, they can be harvested from mid-winter through to mid-summer and then again in mid-autumn. The flower buds are ready to harvest when they are large and swollen, the scales are still soft and green, purple, or bronze (depending on the variety), and tightly closed. If you wait for them to open, they will be too tough to eat. The entire flower bud is harvested, but only the tender centre of the bud (called the 'heart') is eaten.
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Frequently asked questions
There are two types of artichoke plants: the Globe Artichoke (Cynara scolymus) and the Jerusalem Artichoke (Helianthus tuberosus). They are unrelated plants, with different edible parts. The Globe Artichoke is a thistle with an edible flower bud, while the Jerusalem Artichoke is a sunflower with edible tubers.
Artichokes thrive in full sun, so choose a sunny spot that receives at least 6 hours of sunlight daily. They also require well-drained soil that retains moisture and is rich in organic matter. Prepare the soil by weeding, digging, and adding manure, compost, or fertiliser.
Artichokes can be grown from seeds, shoots, suckers, or tubers. Sow them directly where they will grow, cover lightly, and keep moist. Water the base early in the day, and avoid overhead watering to prevent fungal diseases. Fertilise and mulch well. Thin out shoots to leave the strongest ones.
Artichokes are typically ready to harvest in around 290-400 days, usually in the spring. Harvest when the flower buds are large, swollen, and closed. Cut the buds from the stem, leaving a few centimetres of stem attached. Eat fresh, or store short-term in the fridge or long-term by freezing or pickling.
Artichokes are generally pest and disease-resistant. However, aphids may attack young shoots and flowers, so use insect spray if needed. Avoid overcrowding and maintain good drainage to prevent mould and mildew. Keep an eye out for snails and slugs in wet weather, and remove any dead or diseased leaves in autumn and winter.
