Spiny …but Delicious & Medicinal!

The Artichoke and Cardoon are types of thistles that are cultivated as food and medicine.

A native to the Mediterranean region, the Artichoke we most commonly eat today is from a wild species Cynara cardunculus (also called Cardoon) which has been developed into a “cultigen”, Cynara scolymus, also called the Globe Artichoke. Several cultivars of both occur in cultivation.

The main edible part of the Artichoke is the budding flower head, which is normally consumed for its numerous fleshy edible bracts (the base of the bract), the edible receptacle, and numerous budding small flowers.

Whenever Artichokes are consumed, the spines are either cut off or discarded, as there can be many.

The flower-heads of the Cardoon are also eaten (though much smaller), but the main part consumed is the stems, which are cooked.

An herbal tea and also a liqueur are also prepared from Artichokes. Artichokes are also popular as cut flowers, as when they bloom they have large long lasting purple flowers, contrasted by the white or greyish-green plant parts.

Medicinally, Artichokes have a long history of use in herbal medicine, and growing use in modern nutritional supplements.

An extract of the Artichoke leaf is considered a bitter, and good for digestion, but it has also been used to support overall liver, digestive and cardiovascular health.

In clinical studies, Artichoke has been found to be effective in reducing symptoms of dyspepsia and also improving cholesterol and blood lipid levels in hyperlipidemia.

hashtag#Artichoke hashtag#ethnobotany hashtag#digestive
**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician

Scroll to Top