Green Globe Artichoke is an old-fashioned Italian variety of beautiful round, fleshy-scaled green artichokes with a light purple tinge and thick, flavorful hearts. Green Globe is known for its large, tender, and flavorful buds, making it a favorite in a wide range of culinary dishes. Green Globe Artichoke plants can grow up to 6 feet tall with artichoke buds 3-5 inches in diameter. This hardy plant can be grown as a perennial in warmer climates or overwintered in colder climates. The plant itself has striking, silvery green foliage that adds a decorative touch to your garden, especially when in full bloom. Green Globe Artichokes are high in antioxidants, offering health benefits alongside their tasty, gourmet appeal. As a perennial, they come back year after year, providing long-term rewards with minimal maintenance. With their rich flavor and impressive yield, these artichokes are perfect for gardeners looking to grow their own nutritious, homegrown vegetables.

Also Known As: Globe Artichoke, French Artichoke, Green Artichoke, California Artichoke, Italian Artichoke, Garden Artichoke, Ancestral Artichoke, Spanish Artichoke, Mediterranean Artichoke, Cynara Cardunculus.

Plant Name:	Artichoke, Green Globe
Latin Name:	Cynara cardunculus var. scolymus
Days to Germinate:	7-14
Days to Harvest:	150
Plant Height:	3 - 5 Feet
Spread:	2 - 4 Feet
Bloom Diameter:	4 - 6 Inches
Growth Habit:	Upright
USDA Zones:	4-11, Perennial 7-11
Lifespan:	Annual, Perennial in Zones 7-10
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2026

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.

Planting:

Starting Indoors: For an earlier artichoke harvest, you may optionally start planting indoors in containers 8-10 weeks before the last expected frost date in Spring. Harden off then transplant seedlings outdoors in a sunny location when the soil temperature is above 55F. To transplant seedlings, prepare a transplant hole outdoors in a sunny location. Remove the plants carefully from the pots or flats and set them in the holes, burying roots in the ground. Pack the soil loosely around the plant and leave a slightly sunken area around each plant to hold water. Water the plants after transplanting.

Directly Sowing: If directly sowing outdoors, plant in spring when the soil warms to at least 50F. For fall crops, direct sow seeds outdoors 6-8 weeks before the first frost. In regions with mild winters, artichokes can survive and even continue growing through the cooler months. To plant, make holes 1/4 inch deep and spaced 2 feet apart down the rows of raised beds. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1/4 inch
Within-Row Spacing:	2 feet
Between-Row Spacing:	3 feet

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 3-4 weeks after planting, you may optionally apply 2 tablespoons of a complete fertilizer around each hole, or 1-2 pounds per 100 square feet, without letting the fertilizer touch the plants. Optionally, apply again once buds develop. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Artichokes are ready to harvest when the buds are large, firm, and tight with tightly packed scales. The ideal time to harvest is when the buds are still young and immature, just before they begin to bloom into purple flowers. To check for readiness, gently squeeze the buds - if they feel firm and don’t give way easily, they are likely ready for harvest. Artichokes lose flavor and texture once they start browning and opening up. Use a sharp knife or pruners to cut the bud from the plant, leaving about 2-3 inches of stem attached. In climates with mild winters, artichokes may produce multiple harvests throughout the year.