Vegetables· Cynara cardunculus var. scolymus
Globe artichoke is a large thistle-family perennial grown for its edible flower buds. It thrives in Mediterranean climates with cool, foggy summers. Castroville, California, and the Italian regions of Puglia and Sicily are the world's primary production areas.
Artichoke suele estar listo para la cosecha unos 180 días después de la siembra.
Mejores tipos de suelo: loam, sandy loam, silt loam
Rango de pH: 5.5 - 7 (óptimo: 6.3)
Drenaje: good
Usa la detección de enfermedades de cultivos con IA para identificar problemas a tiempo y prevenir pérdidas de cosecha.
In non-Mediterranean climates, treat artichoke as an annual by vernalizing transplants at 2-7 C for 10-14 days before planting to induce bud formation.
Harvest buds before bracts begin to open by cutting 7-10 cm below the base; the central bud matures first.
Cut plants back to ground level after harvest and mulch heavily; they will regrow from the crown in perennial plantings.
Artichoke typically takes 180 days from planting to harvest. Seeds germinate in about 14 days. The best planting season is fall, early spring.
Artichoke grows best in loam, sandy loam, silt loam soil with a pH of 5.5-7. Good drainage is required.
Artichoke grows best at 15-24°C. Frost tolerance: light. Heat tolerance: low.
Across 11 countries with grounded data, reported national yields for Artichoke range from 5,310 to 25,750 kg/hectare, with a median of 14,520. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
Conceptos agrícolas esenciales, explicados con claridad.
WiseYield ofrece recomendaciones de cultivo personalizadas, predicciones de rendimiento y detección de enfermedades para Artichoke y otros 220 cultivos.
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