My Herbs 1

of sunlight available for the artichoke
to grow properly. It is a thermophilic
plant and it does not grow well without
direct sunlight. It also requires permeable
soil rich on humus and sufficient
care. During the summer, it is also vital
for it to be watered regularly, which,
among other things, prevents it from
getting woody. Thanks to sufficient watering,
the buds will be much tastier. It
is necessary to pre-grow artichokes
from the seeds or to buy already pregrown
plants in a garden center. Alternatively,
it is possible to reproduce
them through division of older clusters.
Typically artichokes are planted
in the garden bed in May, because
there is the danger of
ground frosts during the
earlier months, which
could harm them. It is
grown as a perennial
plant. Before the winter,
the tubers should
be stored in a cold
room where there is
no danger of frost. It is
possible to winterize the
artichoke in a jar filled
with peat. In comparison
to other plants, the artichoke
has one major advantage – it
is not prone to any diseases and no parasites
attack it.
A PLANT FOR HEALTH
The artichoke consists of up to 85 percent
water. It also contains saccharides,
namely inulin, which is responsible for
its characteristic, slightly sweet taste. It
also contains fiber and some sour-tasting
compounds or mineral substances
(calcium, magnesium, potassium, phosphorus,
copper, manganese, boron,
iodine). As for vitamins, it is mainly
rich in vitamin C, B (also folic acid),
E and provitamin A. It contains almost
no fat. The energetic value of an artichoke
is the same as that of a carrott –
167 kJ per 100 grams, or about 40 calories.
Another important component
is cynarine. It affects the liver and kidney
cells and increases the production
of bile and urine. Contrarily, it lowers
the absorption of cholesterol in the
liver and detoxifies it. Thanks to this
aspect, it is also suitable for occasional
alcohol drinkers, because it effectively
helps in degrading alcohol. Furthermore,
it lowers the glucose levels, helps
in prevent against aterosklerosis,
treats allergies and wards off chronic
illnesses. The artichoke can also lower
the cholesterol and blood sugar levels,
calm the stomach and prevent vomiting.
In small amounts, it is helpful in
preventing flatulence. If eaten in larger
amounts, the result will be the opposite
however. Because it is such a healthy
and low-calorie vegetable, it also comes
as a great tool for detoxication and cleansing
of the body.
THE ARTICHOKE
IN THE KITCHEN
For cooking, the premature flowerbuds
are typically used. Cut them from
the plant only when they stop growing
in length and start growing thicker.
Once they come into blossom, it is too
late. After the cutting, sprinkle some
lemon drops on the plant's cut
wounds, or else it will blacken. Small
and young flower clusters (inflorescence)
can be eaten raw, but the larger
ones need to be cooked. Cook them in
salt water with several drops of lemon
juice, which prevents the blackening of
the cut wound. Serve them in one
piece. Either bake them into something,
or serve them cooked with sauce
or dressing.
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