ARTICHOKES, CHINESE

(Stachys tubifera).– Chinese artichokes are mostly grown in large gardens, and by those who grow vegetables for exhibition. They are not regarded as one of the ordinary crops of the home garden. However, gardeners would do well to grow more of the less common vegetables.
The tubers of the Chinese artichokes are the part eaten, and these are curious in shape, being marked in a spiral fashion, somewhat like certain sea shells. They can be used raw in salads, for pickling, or cooked whole as a winter vegetable.
Light sandy soil is preferred, but any ordinary deeply-dug, well-drained soil in a sunny position will do. The soil should be thoroughly dug in autumn and forked over in spring, adding a dressing of salt and soot. Tubers are planted towards the end of March, using a small dibber. They can be set 3 in. deep in rows 18 in. apart, allowing 9 in. between each tuber.
Keep the hoe going during the summer and water them well if the weather is dry.
The tubers are lifted in October and stored in sand for use as required during the winter.
For exhibition it is best to leave them in the ground until they are wanted, to preserve the colour. Two varieties are in common cultivation – white and red.

ARTICHOKES, GLOBE

(Cynara scolymus).– This is quite different from the Chinese and Jerusalem artichokes. The portion that is eaten is the flower head of scales or bracts.
The plant is a perennial and is so imposing and decorative in appearance that it is frequently grown in the flower border. Well formed flower heads, not over developed, are gathered for the vegetable dish.
Globe artichokes may be raised from seed sown in March in a temperature of 55' to 65', or fresh stock can be raised from offshoots of older plants. Propagation by offshoots is preferable, as in this way the best varieties are obtained, seedlings being of mixed quality. Deeply-dug, rich soil is essential for good cultivation. The rooted suckers or new plants are set out about the second week in April, in groups of three, 18 in. apart, with about 4.5 ft. between each group. During dry weather the plants benefit from a mulch of stable manure and occasional waterings. Flower stems should not be allowed to grow during the first season, but during the second year the "chokes" will be of excellent quality. Each autumn the old dead leaves are removed and the crowns covered with dried bracken and hazel sticks. A light dressing of decayed manure is also added, and forked in. Globe artichokes will continue to bear fine serviceable heads for five or six years after planting. The best variety for the table is "Large Green Globe," which has rounded segments without prickles.
If Globe artichokes are cultivated for exhibition, the heads staged should be of even size, fresh, well coloured, and not too old, that is, close and firm.

ARTICHOKES JERUSALEM

(Hehanthus tuberosus).– A member of the sunflower family, and the only one in this country cultivated for human food. On account of its rapid growth, the Jerusalem artichoke is frequently used as a screen on the vegetable plot. It will grow in almost any soil or position, but it definitely repays good cultivation.
Planting is done in February or March. The tubers are set 6 in. deep in rows, with 2 ft. between each tuber. When the tops have blackened in autumn they are cut back nearly to ground level. The tubers can remain in the ground to be dug for use as required. The best varieties are New White, Old Red, or Purple Skinned.
It is worth noting here that the Jerusalem artichoke is second in food value only to the potato.