Artichokes prefer well-drained, light soil rich in organic matter. It is essential that the soil is not too compact to allow for proper root growth.
The ideal soil pH for artichoke cultivation ranges between 6.5 and 7.5. This ensures the vegetable can absorb the nutrients it needs for optimal development.
Before planting, incorporate compost or well-decomposed manure to improve soil structure and provide essential nutrients.
Artichokes prefer slightly acidic soils but can tolerate slightly alkaline soils. Ensure the soil is loose and well-aerated.
Avoid heavy, clayey soils that retain too much water, as this can lead to root rot.
Planting
Plant artichokes in the spring, once the risk of frost has passed and the weather is warm enough to encourage growth.
For a better harvest, space artichoke plants about 1 to 1.5 meters apart to give them enough room to grow.
Plant artichokes in a sunny spot, as they need plenty of light to produce well-formed heads.
If growing artichokes from seeds, start germination indoors and transplant young plants once they have developed a solid root system.
Watering
Artichokes need regular watering, especially during dry spells. Be careful not to overwater, as excess water can lead to root rot.
Water deeply and evenly to keep the soil moist but well-drained. This will promote strong root and head development.
In summer, during hot periods, increase watering, but make sure the water does not pool around the roots.
Apply mulch around artichoke plants to conserve soil moisture and protect the roots from extreme temperatures.
Fertilizer
Artichokes benefit from regular fertilization. Apply a balanced fertilizer rich in nitrogen, phosphorus, and potassium during the growing season.
Adding compost to the soil before planting enriches the soil with nutrients and supports healthy artichoke growth.
Fertilize artichokes every 4 to 6 weeks during the growing season, following the specific recommendations for the fertilizer you are using.
Harvesting
Harvest artichoke heads when they are still closed and the outer bracts are firm to the touch. This ensures they are tender and flavorful.
Use a sharp knife to cut artichoke heads, leaving about 5 cm of stem. This will help encourage the growth of new heads.
Artichokes can be harvested throughout the summer, but make sure to pick them before the heads start to flower, as they become tough and less flavorful.
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