Cynara

( SIN - ah - rah )

At-A-Glance Information

This genus of flowering plants is native to the Mediterranean, its star species being the Globe Artichoke. These plants can be grown either as edible members of backyard veggie gardens, or as ornamentals that provide beautiful foliage and flowers to the landscape. Foliage commonly is covered in sharp spines that can be irritating or even injurious to passers-by. New leaves form in the center of the plant, allowing these shrubs to be pruned easily if necessary. Flowers are typically purple, and if allowed to bloom are beautiful in the landscapes and great for adding to cut flower arrangements.

Cynara species and varietals

The Cynara genus is a member of the plant family Asteraceae and includes 11 species. The genus name references the Greek word for artichoke, 'kynara'. Cardoon grows best in USDA hardiness zones 7-10 or Sunset growing zones 4-9 and 12-24. To find your zone, click here: Zone Map.

Cynara cardunculus (Cardoon, Artichoke Thistle, Wild Artichoke)
These flowering perennial plants grow in full sun and have regular water requirements. They are related to the Artichoke, and have similar soil and climate needs. Native to the Mediterranean, these plants are grown for their edible leafstalks rather than their flower buds. They get 5-8 feet tall and 4-6 feet wide and have spiny, coarse, grey-green leaves. Summer blooms are purple and resemble Thistle, and can be cut and dried for arrangements. They can handle temperatures down to 5 degrees Fahrenheit if mulched, and can naturalize in mild-winter areas.

Cynara humilis (Wild Thistle)
This species is native to the Canary Islands, Morocco, Algeria, Portugal, and Spain. It is used in artisanal sheep and goat cheese processing, and has ferny, almost needle-like foliage. Individual plants reach up to about a foot tall and produce flowering heads that have lavender to pinkish petals.

Cynara scolymus (Artichoke, Globe Artichoke, French Artichoke, Green Artichoke)
This species of thistle is commonly cultivated as an edible, and is typically grown as a part of a potager garden or backyard vegetable garden. Added to landscapes, these plants can really make a statement with their large light silvery green leaves and arching branches. Flowers are purple, but are usually picked off of the plant while they are buds for consumption. Popular crop varieties are listed and described below:

'A-106'
A commercial variety grown for grocery stores and restaurants.

'Argentina'
With a green, medium-sized flowering head.

'Baladi'
An Egyptian cultivar that has a purple-green, medium-sized head.

'Bayrampasha'
A green, medium-sized cultivar out of Turkey.

'Blanc d'Oran'
An Algerian cultivar with a green, medium-sized head.

'Blanca de Tudela'
Green, medium-sized Artichoke out of Spain,

'Brindisino'
A purple, medium-sized artichoke variety.

'Camus de Bretagne'
A large-sized green Artichoke. From France.

'Castel'
A cousin of the Camus Artichoke with lighter green globes.

'Catanese'
Spineless purple artichoke with tight bracts.

'Colorado Star'
With purple-green buds to 3.5 inches wide.

'Concerto'
A seed-propagated variety with green-red flowering heads.

'Criolla'
A spiny variety out of Peru with green heads.

'Espanola'
A medium-sized light green artichoke.

'Green Globe Improved'
Produces consistent, abundant harvests of classic green artichokes.

'Harmony'
A green, seed-propagated cultivar.

'Imperial Star'
A good annual producer of up to 4-inch buds.

'Lorca'
A commercial green variety.

'Madrigal'
Elongated heads great for pickling and preserving in oil.

'Nato'
A cultivar out of Italy with purple heads.

'Opal'
A purple cultivar best grown from seed.

'Purple Italian Globe'
An heirloom cultivar with purple flowering heads. Tender, succulent.

'Romanesco'
This cultivar produces large, purple heads.

'Sakiz'
A medium-sized, green-headed cultivar great for pickling.

'Spinoso Sardo e Ingauno'
Sardinian Spiny Artichoke; a prickly rosey-red and green cultivar.

'Symphony'
A classic green artichoke grown from seeds.

'Tavor'
A purple-green headed variety.

'Tempo'
Light green artichokes with purple flushing.

'Verde Palermo'
A green, medium-sized artichoke out of Sicily,

'Vert de Laon'
A large, French green artichoke.

'Violet de Provence'
French heirloom variety with purple, tender leaves.

'Violetta di Chioggia'
A small, reddish-purple artichoke.

'Wonder'
4-5 inch slightly elongated nearly spineless green artichokes.

Caring for Cynara

Plant Cardoon or Artichoke plants in a spot in the landscape that receives full sun. Ideally, they should be getting between 6 and 8 hours of direct sun each day for best flowering and harvest. If growing these plants in a warm climate, make sure they receive some shelter from high temperatures and direct sun in the afternoon; Artichokes will produce better in cool summer temperatures. They prefer to be in well-draining, moderately fertile soil with a pH of between 6.5 and 7.0. If local soils are particularly poor in nutrients or do not drain well, make sure to amend the planting area with plenty of organic compost before installing. Mulch around the base of the plant with organic mulching material to help retain soil moisture and suppress weed growth. Keep mulch away from the plant stems, as this can encourage an environment for root rot issues to take hold. New plantings should be watered regularly as they establish a strong root system. Mature plants are considered to be drought-tolerant, but if they will be harvested for their leaves or flower buds, they will need to receive relatively regular waterings.

Each year in springtime, apply a 2-inch layer of organic compost around the planting area to improve soil structure, drainage, and nutrient load. This one feeding will be sufficient to carry the plants through their active growing and blooming seasons. Pruning is not necessary for these plants, though any damaged, diseased, or otherwise unsightly foliage can be trimmed off at any time during the growing season in order to clean up the look of the plant. Spent blooms can also be trimmed off. Cynara plants need to be divided every once in a while (every 4-5 years) for best performance. When plants begin to struggle or are not producing as well as they typically have in past years, it is a good indicator that they may benefit from a division. For instructions on how to divide Cynara, see the Propagation section below.

Harvesting Cynara (Artichoke and Cardoon)
Cardoon leaves can be harvested in autumn. About 4-5 weeks prior, tie up the leaves and wrap them in paper or burlap to block out light. This will remove any bitterness they may have and makes the stems more tender. To cook Cardoon, cut heavy leaf midribs into 3-4 inch long pieces and parboil them until they are tender. Then, sauté them in oil or serve them boiled with butter or dipping sauce. Flower buds (Artichokes) can be harvested from either Cardoon (Wild Artichoke) or Artichoke plants; many of the newer cultivars will begin producing their first year in the ground from seed. Mature plants will produce 10 or more stalks topped with edible flower buds. When flower buds begin to form in springtime, start to check plants daily to make sure buds are harvested before they open, at which point they are inedible.

When the Artichokes are ready, simply cut them off of the plant, leaving between one and three inches of stem attached. This will make it easier to handle the buds during the cleaning and cooking processes. Once all buds on all stalks have been harvested, cut the entire plant back to just below soil level and reduce irrigation. New stalks bearing new buds will develop for another harvest in fall. Bring harvested Artichokes indoors and store them in the refrigerator. They will stay relatively fresh for between 1 and 2 weeks. If cooking them right after harvesting, submerge them in water first to get any of the bugs and dirt hiding in between bracts out. Many bugs, such as earwigs or beetles, love to hide in the bracts, looking for smaller bugs, and need to be removed before cooking.

Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging and consumption of plant parts should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.

Propagation

Cynara can be propagated either by division or from seed. To ensure that your propagated plant will have the exact same qualities and characteristics as the parent plant, use the division method. If you would like to experiment and see what plant you can grow from seed, just keep in mind that it will not necessarily be the same as the parent plant. To propagate your Artichoke or Cardoon, follow the instructions below:

Propagating Cynara by Seed

Keep in mind that the plant you get from seed will not necessarily mimic all of the characteristics of the parent plant. To propagate by seed, you will need a paper bag, a pot or tray filled with well-draining compost or other organic material, a spray bottle and a fork. If you don't have any potting medium on hand, you can make some. Just mix together equal parts (by volume) moss peat and horticultural-grade sand or grit sand. You will also, after a few weeks, need individual 3-inch pots for each seedling that grows.
Harvest your seeds. The seed heads on plants are pretty easy to spot, they're left behind after flowers have faded. Once they have dried out and begun to split open, you can harvest the seeds inside. Cut them off of the plant, placing them in a paper bag. Harvest as many as you can, and place the paper bag in a dry, cool, dark area. They will continue to split open and release the seeds contained inside. Once they have been released, take them out of the bag and put them in a container so you can work with them.
In either late winter or early springtime, get your container prepared. Water your prepared seed tray or pot filled with soil, and ensure that good drainage is occurring. Place your seeds in your prepared pot or seed tray about a quarter inch to a half-inch under the soil surface. Cover them with soil and water with your spray bottle. Place your tray of seeds in a warm area that receives bright, indirect light. A greenhouse is the most ideal climate, but a planting tray inside a window will do as well. Germination usually takes 5-10 from sowing. Once you begin to see seedlings sprout and they are able to be handled, transplant them to their own individual 3-inch pots, filled with the same potting medium as described in Step 1. Loosen the seedlings from the potting medium by digging down with the tines of your fork about an inch and a half, gently working the seedling up until it is out. Then, replant the seedling in its individual pot.
Keep the seedling's potting medium moist, but not wet, by spraying the soil with your spray bottle. Keep your new plant in an area with bright light (though not direct sunlight) and temperatures between 65 and 72 degrees Fahrenheit. Ensure that the soil stays moist, but not wet, until the next spring (after the danger of frost has passed), when you can transplant it to its new home.

Propagating Cynara by Division
This type of propagation is relatively simple; you will need a clean shovel, mulch, fresh soil (any kind will do, though it does need to be well-draining), compost and pots (only necessary if you will be saving divided plants for transporting elsewhere). Division is best done in very early spring (after the plant has entered dormancy, but before it has begun its new spring growth), and needs to be done every few years (typically between 4 and 5), regardless of whether you have the goal of propagating the plants for best performance. To propagate by division, follow these steps:

Using a shovel, dig up your existing plant. Start from the outside and work your way in to avoid damaging the root(s). Once you have worked it up out of the ground, lay it out.
Start to tease apart the roots with your gloved fingers. Once the roots are untangled, separate your plant into segments, ensuring that each one has at least one thick root section attached.
Prepare your pot(s) or new planting site(s) with amended, well-draining soil. You can either bring in new soil or simply amend your existing soil with compost to complete this task. Then, plant your divisions and water thoroughly.
Apply a thick layer of mulch over the new planting to protect it from cold weather as it acclimates to its new home. Then, enjoy watching it sprout in the next growing season.