Growing artichokes on the allotment

We have two lots of artichokes: the ones in the ground, grown from a sliced-up globe artichoke root and the ones at home, which were grown from seed and look pretty healthy although they are not big enough yet to survive a winter up on the plot, where the winds are awesome and the temperatures can drop to semi-glacial on rare February nights.

So the ones in the ground have been thriving, and a few days ago I went around and did the most difficult thing I’ve ever had to do since I got the allotment – I cut off every single bud. Did you know that the globe artichoke is actually related to the thistle? Well I did, as soon as I tried to remove those heads – I speared myself on a dozen different spikes and prickles at once! If you’re growing perennial globe artichokes (not that weird variety that is grown as an annual in the USA) then in the first year, you should remove all the flower-heads because (a) they are pretty well inedible and (b) taking them off strengthens the plant so that it can cope with the winter and produce better and more edible buds the following year.

It was a tough thing to do though because the buds are so pretty, even if you’re not going to eat them, and I notice that most people don’t bother to use them as a crop, perhaps because they are a bit of a faddle to prepare. Anyway, I told myself that the end justified the means, and got on with it.

On the other hand, a crop that we grew to run to seed is doing very well – the sunflowers are looking gorgeous and should be able to provide some winter food for small birds on the plot, as well as the damn squirrels and mice.

Labels: allotment-artichoke, allotment-perennials, allotment-sunflowers

Allotment crops – asparagus?

I’m starting to wonder if we’re grown up enough to grow asparagus. Okay, we’re in our forties, so if we’re not grown up enough now, we never will be, but it’s such a luxurious, complicated crop, isn’t it?

Well the Royal Horticultural Society begs to differ. Their website says:

Asparagus can be raised from seed or young dormant plants - crowns - can be purchased. Sow seeds of an all-male F1 hybrid singly into modules in February and transplant in early June. Most gardeners choose one-year-old crowns, planting in March or April.

Right, so we’re going to buy crowns, I’ve got enough seed trays on my hands as it is. Then what?

Fork over the prepared area and dig a trench 30cm (12in) wide and 20cm (8in) deep. Work in well-rotted manure in the bottom, cover with 5cm (2in) of the excavated soil and make a 10cm-high (4in) ridge down the centre of the trench. Place the crowns on top, spacing them 30-45cm (12-18in) apart (right). Leave 45cm (18in) between rows and stagger the plants. Spread the roots evenly and fill in the trench, leaving the bud tips just visible. Water in and mulch with 5cm (2in) of well-rotted manure.

Okay, we can do that – in fact we have a trench already dug to much these proportions.

Asparagus beds must be kept weed free - best done by hand as the shallow roots are easily damaged by hoeing. Mulching discourages weeds and retains moisture. Apply a general fertiliser in early spring and repeat once harvesting has finished.

Oh dear, I knew hand weeding would appear somewhere – and as the male of the species is six foot two, I know which of us will be deputised to stoop over the asparagus trench as being ‘closer to the ground’.

To avoid top-growth breaking off in wind and damaging the crown, use canes and twine either side of the row for support. Remove any female plants (those bearing orange-red berries) and any seedlings.

Hmm, that sounds a bit more complicated – I can spot the females but I’m never good at pulling up baby plants …

To harvest, cut individual spears with a sharp knife 2.5cm (1in) below the soil when they are no more than 18cm (7in) tall. In warm weather, harvest every two to three days for best quality spears. Do not harvest for the first two years. In the third year, pick from mid-April for six weeks, and in subsequent years for eight weeks.

Ah, so if we do it now, we don’t get to eat it until 2011? Better get cracking then ….

Labels: allotment-asparagus, allotment-crops, allotment-perennials, asparagus-bed