Garden Artichoke

This genus includes ten species of perennials, native to the Mediterranean region and N Africa. The globe artichoke (C. scolymus) is an architectural plant, suited to the back of a large border or as a feature in the herb garden. Unknown in the wild, it was probably developed from C. cardunculus (cardoon) at a very early date. Cynara comes from the Greek, kuon, "dog", referring to the supposed resemblance of the involucral spines (bracts of the flower head) to dog's teeth. Globe artichokes and cardoons were both grown as vegetables by the ancient Greeks and Romans. During the 20th century, globe artichoke became important as a medicinal herb, following the discovery of cynarin, a compound found in the leaves that improves liver and gall bladder function and lowers cholesterol levels.

The artichoke plant contains cynarin and scolymoside, two substances used to stimulate bile secretion and treat sluggish livers and poor digestion. In Europe, artichoke is a popular herbal treatment for arteriosclerosis, as cynarin has been shown to lower both cholesterol and triglyceride levels.

Giant, clump-forming perennial, with downy, gray-green, deeply cut, leathery leaves, to 80cm (32in) long and 40cm (16in) across. Large thistle-like flowers, 8-15cm (3-6in) across, with purple florets, are produced in summer.

Common Name:

Garden Artichoke

Other Names:

Globe Artichoke, Artichoke

Botanical Name:

Cynara scolymus

Genus:

Cynara

Family:

Asteraceae

Native Location:

Mediterranean region and N Africa. Unknown in the wild.

Cultivation:

Deep, rich, well-drained soil in sun. May need winter protection in very cold areas. Flower heads may be affected by petal blight. Foliage is susceptible to Botrytis. Seeds may not ripen in areas with cool summers.

Propagation:

By seed sown when ripe; by suckers (sideshoots) in spring or autumn, by division in spring; by root cuttings in winter.

Harvest:

Leaves are cut just before flowering, and roots are harvested in winter, for use fresh or dried in liquid extracts, syrup, and tablets. Flower heads are cut before the bracts open.

Height:

2m (6ft)

Width:

1.2m (4ft)

Hardiness:

Parts Used:

Leaves, roots, flower heads

Properties:

A bitter, slightly salty herb that detoxifies and regenerates liver tissues, stimulates the gall bladder, and reduces blood lipids, serum cholesterol, and blood sugar.

Medicinal Uses:

Internally for chronic liver and gall bladder diseases, poor digestion, jaundice, hepatitis, arteriosclerosis, and diabetes.
To lower cholesterol and aid digestion; to treat dyspepsia; to prevent the return of gallstones. Germany's Commission E has approved the use of artichoke to treat loss of appetite and liver and gallbladder complaints.

Typical Dosage:

A single dose of artichoke is approximately 500mg of dry extract; an average daily dose is 6gm of dry extract or 6gm of dried herb, divided into three doses.

Possible Side Effects:

No side effects are known when artichoke is taken in designated therapeutic doses.

Drug Interactions:

Taking artichoke with these drugs may increase the drug's diuretic effects:
Bumetanide, (Bumex, Burinex)	Furosemide, (Apo-Furosemide, Lasix)

Taking artichoke with these drugs may interfere with the absorption of the drug:
Ferric Gluconate, (Ferrlecit)	Ferrous Fumarate, (Femiron, Feostat)	Ferrous Gluconate, (Fergon, Novo-Ferrogluc)
Ferrous Sulfate, (Feratab, Fer-Iron)	Ferrous Sulfate and Ascorbic Acid, (FeroGrad 500, Vitelle Irospan)	Iron-Dextran Complex, (Dexferrum, INFeD)
Polysaccharide-Iron Complex, (Hytinic, Niferex)

Taking artichoke with this drug may increase the risk of hypokalemia (Low levels of potassium in the blood):

Hydrochlorothiazide, (Apo-Hydro, Microzide)

Disease Interactions:

May increase bile flow and exacerbate gallstones or bile duct obstruction.

Culinary Uses:

Unopened flower heads are boiled and the fleshy bases are eaten hot, with hollandaise sauce or melted butter, or cold, with vinaigrette. Hearts are baked, fried or marinated. Baby artichokes (from side shoots) are eaten whole, pickled, or preserved in oil. Young leaf stalks, known as artichoke chard, are blanched and eaten as a vegetable.

Bibliography:

Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 188
The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg,MD and Barry Fox,PhD Copyright©2007 Barry Fox,PhD pg.48