Читать книгу Soil Culture - J. H. Walden - Страница 7

There are two plants known by this name. The Jerusalem artichoke, so called, not from Jerusalem in Palestine, but a corruption of the Italian name which signifies the tuber-rooted sunflower. The tubers are only used for pickling. They make a very indigestible pickle, and the plant is injurious to the garden, so they had better not be raised.

The artichoke proper grows something like a thistle, bearing certain heads, that, at a particular stage of their growth, are fine for food.

The soil should be prepared as for asparagus, only fifteen inches deep will do well. The plot of ground should be where the water will not stand on it at any time in the winter, as it will on most level gardens. This will kill the roots. When a new bed is made with slips from old plants, carefully separate vigorous shoots, remove superfluous leaves, plant five inches deep in rows five feet apart, and two feet apart in the rows. Keep very clean of weeds. The first year, some pretty good, though not full-sized heads will be produced. Plant fresh beds each year, and you will have good heads from July to November. Small heads will grow out along the stalk like the sunflower. Remove most of these small ones when they are about the size of hens' eggs, and the others will grow large. When the scales begin to diverge, but before the blossoms come out, is the time to cut them for use. Lay brush over them to prevent suffocation, and cover with straw in winter, to protect from severest cold. Too much warmth, however, is more injurious than frost.

Spring-dress much like asparagus. Remove from each plant all the stocks but two or three of the best. Those removed are good for a new bed. A bed, properly made, will last four or five years.

To save seed, bend down a few good heads, so as to prevent water from standing in them; tie them to a stake, until the seed is matured. But, like Early York cabbage, imported seed is better. The usual way of serving them is, the full heads boiled. In Italy the small heads are cut up, with oil, salt, and pepper. This vegetable would be a valuable accession to American kitchen gardens.