The Field and Garden Vegetables of America Part 27

The Artichoke is a hardy perennial. The stem is from four to five feet in height, with numerous branches; the leaves are of remarkable size, frequently measuring three feet, and sometimes nearly four feet in length, pinnatifid, or deeply cut on the borders, and more or less invested with an ash-colored down; the mid-ribs are large, fleshy, and deeply grooved, or furrowed; the flowers are large, terminal, and consist of numerous blue florets, enclosed by fleshy-pointed scales; the seeds (eight hundred and fifty of which are contained in an ounce) are of a grayish color, variegated with deep brown, oblong, angular, somewhat flattened, and retain their vitality five years.

_Soil._--Select a light, rich, and rather moist soil, and trench it well; incorporating in the process a liberal portion of old, well-decomposed compost. Sea-weeds, kelp, rock-weed, and the like, where they can be obtained, are the best fertilizers; but, where these are not accessible, a slight application of salt will be beneficial.

_Propagation._--Artichokes may be propagated either by seeds, or by slips, or suckers, from established plants. If by slips, they should be taken off in May, when they have grown five or six inches in height, and transplanted four or five inches deep, in rows four feet apart, and two feet apart in the rows. Water freely, if dry weather occurs before the young plants are established. Keep the ground loose by frequent hoeings; and in August or September the heads will be fit for use. Before severe weather, the plants should be covered with straw or stable-litter.

As plants of one year's growth produce but few heads, and are also later in their development of these than established plants, it is the practice of many cultivators to set a few young slips, and to destroy an equal part of the old plantation, yearly.

_Propagation by Seeds._--"Sow the seeds in April, in a nursery-bed; making the drills a foot apart, and covering the seeds an inch deep.

When the plants are three inches high, transplant as before directed.

Plants from seeds will seldom flower the first year."--_M'Int._

_To raise Seeds._--Allow a few of the largest central heads to remain; and, just as the flowers expand, bend over the stalk so as to allow the rain to run from the buds, as the seeds are often injured by wet weather. In favorable seasons, they will ripen in September. According to English authority, little dependence can be placed on seedling plants: many produce small and worthless heads, whilst others produce those of large size and of good quality.

_Taking the Crop._--"All of the heads should be cut as fast as they are fit for use, whether wanted or not; as allowing them to flower greatly weakens the plants, as does also permitting the stems that produced the heads to remain after the heads are cut off. For pickling whole, the heads should be cut when about two inches in diameter; for other purposes, when they have nearly attained their full size, but before the scales of the calyx begin to open. For what is called 'bottoms,' they should be cut when they are at their largest size, and just as the scales begin to show symptoms of opening, which is an indication that the flowers are about to be formed; after which, the heads are comparatively useless."--_M'Int._

_Use._--The portions of the plant used are the lowest parts of the leaves, or scales, of the calyx; and also the fleshy receptacles of the flower, freed from the bristles and seed-down. The latter are commonly called the "choke," on account of their disagreeable character when eaten.

Sometimes, particularly in France, the central leaf-stalk is blanched, and eaten like cardoons. The bottom, which is the top of the receptacles, is fried in paste, and enters largely into frica.s.sees and ragouts. They are sometimes pickled, and often used in a raw state as a salad. The French also cut them into thin slices; leaving one of the scales, or calyx leaves, attached, by which the slice is lifted, and dipped in oil and vinegar before using. The English present the head whole, or cut into quarters, upon a dry plate; the guests picking off the scales one by one, which have a fleshy substance at the base. These are eaten after being dipped in oil and vinegar.

What is called "artichoke chard" is the tender leaf-stalks blanched, and cooked like cardoons. The Italians and French often eat the heads raw with vinegar, oil, salt, and pepper; but they are generally preferred when boiled.

_Varieties._--

DARK-RED SPINED.

Bud very small. The variety is remarkable for the very long spines in which the scales terminate. For cultivation, it is inferior to the other sorts.

EARLY PURPLE.

Purple. Purple Globe. Artichaut Violet. _Vil._

Heads rather small, obtusely conical; scales short and broad, pointed, green at the base, tinged with purplish-red on the outside, towards their extremities, moderately succulent, and of good quality. The variety is early, but not hardy. In France, it is considered excellent in its crude state, served with vinegar and oil; but not so good cooked.

GREEN GLOBE.

Large Round-headed. Globe.

A very large sort, much esteemed, and generally cultivated in England.

Heads, or buds, very large, nearly round, and with a dusky, purplish tint. The scales turn in at the top, and the receptacle is more fleshy than that of most varieties. It is generally preferred for the main crop, as the scales, or edible parts, are thicker, and higher flavored, than those of any other artichoke. It is not a hardy variety, and requires ample protection during winter.

GREEN, OR COMMON.

French.

Bud very large, of a conical or oval form; scales deep-green, thick, and fleshy, pointed at the tips, and turned outwards. Though it has not the same thickness of flesh as the Green Globe Artichoke, it is much hardier, more prolific, and one of the best sorts for cultivation.

GREEN PROVENCE.

Bud large; scales comparatively long and narrow, of a lively green color, erect, fleshy at the base, and terminating in a sharp, brownish spine, or thorn; leaves of the plant deep-green. Most esteemed in its crude state; eaten as a salad in vinegar and oil.

LAON.

Gros vert de Laon. _Vil._

Similar to the Common Green Artichoke, but of larger size. Scales rather loose and open, very deep-green, fleshy, and pointed. Much cultivated in the vicinity of Paris, and there considered the best.

LARGE FLAT BRITTANY.

Artichaut Camus de Bretagne. _Vil._

Bud of medium size, somewhat globular, but flattened at the top; scales closely set together, green, brownish on the borders,--short, thick, and fleshy at the base. Earlier than the Laon, but not so fleshy. Much grown in Anjou and Brittany.

PURPLISH-RED.

Bud conical; scales green towards their tips, and purplish-red at their base. Not very fleshy, and in no respect superior to the other varieties.

ASPARAGUS.

Asparagus officinalis.

Asparagus is a hardy, perennial, maritime plant. It rises to the height of five feet and upwards, with an erect, branching stem; short, slender, nearly cylindrical leaves; and greenish, drooping flowers. The seeds, which are produced in globular, scarlet berries, are black, somewhat triangular, and retain their germinative powers four years. Twelve hundred and fifty weigh an ounce.

It is indigenous to the sh.o.r.es of various countries of Europe and Asia; and, since its introduction, has become naturalized to a considerable extent in this country. It is frequently seen in mowing-fields upon old farms; and, in some instances, has found its way to the beaches and marshes of the seacoast.

_Propagation._--It is propagated from seed, which may be sown either in autumn, just before the closing-up of the ground; or in spring, as soon as the soil is in good working condition. The nursery, or seed-bed, should be thoroughly spaded over, the surface levelled and raked smooth and fine, and the seed sown, not very thickly, in drills twelve or fourteen inches apart, and about an inch in depth. An ounce of seed is sufficient for fifty or sixty feet of drill.

When the plants are well up, thin them to three inches asunder; as they will be much stronger, if grown at some distance apart, than if allowed to stand closely together. Cultivate in the usual manner during the summer, and give the plants a light covering of stable-litter during the winter.

Good plants of one year's growth are preferred by experienced growers for setting; but some choose those of two years, and they may be used when three years old.

_Soil and Planting._--"A rich, sandy, alluvial soil, impregnated with salt, is naturally best adapted to the growth of Asparagus; and, in such soil, its cultivation is an easy matter. Soils of a different character must be made rich by the application of fertilizing material, and light and friable by trenching. Sand, in wet, heavy, clayey soil, is of permanent benefit.

"The market-gardeners near London are aware of this; for, highly as they manure their ground for crops generally, they procure sand, or sandy mud, from certain parts of the Thames, for Asparagus plantations, where the soil is too heavy.

"The ground should be thoroughly trenched to the depth of two and a half or three feet: and, in order to make it rich, a large quant.i.ty of manure should be incorporated, as well at the bottom as near the surface,--using either sandy mud; the scourings of ditches made into compost; rock-weed, or kelp, where they can be procured; decayed leaves, or leaf-mould; the remains of hot-beds, good peat, or almost any other manure not in too crude a state.

"Where the soil is not so deep, and the subsoil coa.r.s.e and rather gravelly, the ground is not trenched so deep; the bottom of the trench being merely dug over. Above this, however, a large quant.i.ty of manure is applied; and by this, with good after-management,--chiefly consisting in making the soil fine and light for the shoots to push through,--excellent crops are produced.