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Over the last seven years, Agehara has been testing additional varieties to identify the most suitable artichoke in Florida’s climate. In 2023, he selected eight hybrids out of 15 varieties ...
The Jerusalem artichoke ... They vary in color from pale brown to white, red, or purple. [6] [9] Food use ... Growing resistant varieties is an important method of ...
The artichoke (Cynara cardunculus var. scolymus), [1] also known by the other names: French artichoke, globe artichoke, and green artichoke. In the United States, [2] it is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom.
Cynara species are used as food plants by the larvae of many lepidopterans, such as the artichoke plume moth (Platyptilia carduidactyla), a pest of artichoke crops. [5] C. cardunculus is being developed as a new bioenergy crop in the Mediterranean because of its high biomass and seed oil yields even under harsh conditions. [6] [7]
The cardoon (Cynara cardunculus / ˈ s ɪ n ər ə k ɑːr ˈ d ʌ n k j ʊ l ə s /), [2] [3] also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms , including the globe artichoke .
The genus Cynara includes the commercially important species of artichoke. Some species regarded as major weeds are sources of vegetable rennet used in commercial cheese making. [18] Similarly, some species of Silybum that occur as weeds are cultivated for seeds that yield vegetable oil and pharmaceutical compounds such as Silibinin. [19] [20] [21]
This and other species, notably Jerusalem artichoke (H. tuberosus), are cultivated in temperate regions and some tropical regions, as food crops for humans, cattle, and poultry, and as ornamental plants. [7] The species H. annuus typically grows during the summer and into early fall, with the peak growth season being mid-summer. [8]
16% oil yield with 0.6% acidity, leaves are medium-sized lanceolate and slightly tapered. Taste is fruity with organoleptic properties of green tomato, leaf of grass, almond, thistle, or artichoke [27] Nyons South of France The first olive cultivar in France to receive the Appellation d’Origine Contôlée (AOC) accreditation in 1994.