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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.
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 .
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 ...
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 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 ...
S. affinis is a perennial herbaceous plant with red to purple flowers and reaches a height of 30–120 centimetres (12–47 in). [1] The green leaves are opposite arranged on the stem. The rough, nettle-like leaves can be ovate-cordate shaped with a width of 2.5–9.5 cm (1– 3 + 3 ⁄ 4 in) or ovate-oblong with a width of 1.5–3.5 cm ( 5 ...
The first record of artichoke cultivation in Italy was during the fifteenth century in Naples, where it was considered a new food species. [4] In 1466, Filippo Strozzi brought the first artichoke to Florence. By 1473, it had arrived in Venice. In 1915, 64,000 tons were produced. [5] Italy produces dozens of varieties. [6]
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]