As vegetables go, the artichoke is among the most fascinating visually. It is as beautiful as it is delightful to eat. You may be interested to know that the artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four feet. If not harvested from the plant, the bud will eventually blossom into a beautiful, blue-violet flower, which is not edible.
The artichoke plant is a fascinating vegetable with unique roots, stems, leaves, and edible flower buds. In this article, we’ll explore the anatomy and function of the roots and stems of this remarkable plant.
An Overview of the Artichoke Plant
The artichoke plant, scientifically known as Cynara scolymus, is a thistle originating from the Mediterranean region. It’s a herbaceous perennial that can grow up to 6 feet tall and 4-5 feet wide
The edible portion of the artichoke plant is the immature flower bud that forms at the tip of the stem before the flower fully blooms These buds are what we know and love as the vegetable artichoke
The Roots of the Artichoke Plant
The artichoke plant has a taproot system that can extend deep into the soil, typically reaching depths of 4-6 feet The main taproot is thick and fleshy, with smaller lateral roots branching off from it
The taproot allows the plant to access water and nutrients deep in the soil profile. It provides a strong anchor for the plant, keeping it upright and stable even in windy conditions.
Some key functions of the artichoke root system include:
- Anchoring the plant firmly in the ground
- Absorbing water and minerals from deep soil layers
- Storing carbohydrates and proteins as energy reserves
The Stems of the Artichoke Plant
The stems of the artichoke plant emerge from the root crown at ground level. The main stems are thick, fleshy, and can reach heights of 3 feet or more.
Numerous side stems branch off from the main stems, each topped by a flower bud. It’s common for an established artichoke plant to have 10-20 stems in total.
The stems provide essential support and structure for the large leaves and flower buds. They also transport water, nutrients, and sugars between the roots and other parts of the plant.
Additional functions of the artichoke stems include:
- Providing a conduit for water and mineral transport
- Storing carbohydrate reserves to fuel new growth
- Allowing upward growth and maximum sun exposure
The lower portion of the stems can be trimmed and eaten. They have a delicious, meaty texture when cooked.
Changes After Flowering
Once an artichoke plant has finished flowering, some interesting changes take place. The flower stems and leaves dry up and die back.
The fleshy taproot and lower stems remain intact underground. These overwinter to store energy and sprout new growth the following spring.
In addition, new rosettes of leaves and stems emerge from lateral buds along the old stems near ground level. This provides a cluster of fresh new artichoke plants around the parent plant.
Vegetative Propagation
Artichokes are typically propagated vegetatively rather than by seed. This involves taking cuttings or divisions from existing plants.
The suckers that emerge around the base of mature plants can simply be dug up and replanted to begin new artichoke patches.
Additionally, root cuttings or stem cuttings can be taken and potted up to grow into cloned plants genetically identical to the parent. This preserves desired varietal characteristics.
Exploring the anatomy and growth habits of the artichoke plant gives us a greater appreciation of this unique vegetable. The taproot, stems, leaves, and flowers all work in concert to absorb nutrients, transport water, store energy, and ultimately produce the coveted flower buds.
Understanding how the artichoke plant develops and spreads provides insights into how best to cultivate it successfully. With this knowledge, we can grow bountiful crops of these scrumptious, versatile vegetables in our own gardens.
Anatomy of anArtichoke
The bud contains the heart, the delightful, meaty core of the artichoke, and is topped by a fuzzy center (or choke) which is surrounded by rows of petals that protect the artichoke heart. With their tiny thorns, the artichoke’s petals reveal their thistle heritage. The thorns aren’t a problem if handled carefully, and they soften in cooking.
Beware of artichokes promoted as thornless. They have smaller hearts, less meat and their flavor is not as robust as the proprietary Globe varieties grown by Ocean Mist Farms.
When preparing an artichoke, discard the center “choke” (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That’s when all the fun begins!
Plant Anatomy and Structure
FAQ
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