Seed Depth: 1/4–1/2 inch

Seed Spacing: 24–36 inches

Row Spacing: 36–48 inches

Sunlight: Full sun

Days to Sprout: 10–21 days

Days to Maturity: 85–120 days (harvestable buds in the second year)

Growth Habit: Upright, perennial

Sunlight: Thrives in full sun, requiring at least 6–8 hours of direct sunlight daily.

Soil Type: Prefers rich, well-drained soil with a pH of 6.5–7.5. Amending with compost improves growth.

When to Plant: Start seeds indoors 8–10 weeks before the last frost or sow directly outdoors in mild climates after the last frost.

Direct Sowing: Plant seeds 1/4–1/2 inch deep, spacing them 24–36 inches apart.

Indoor Sowing: Sow seeds in trays and transplant when seedlings have at least two sets of true leaves.

Succession Planting: Not typically needed; artichokes are perennials that return for multiple harvests.

Watering: Water deeply and consistently to keep the soil evenly moist but not soggy. Mulch helps retain moisture and regulate soil temperature.

Fertilizing: Apply a balanced fertilizer or compost at planting and mid-season to promote healthy growth and bud production.

Pruning: Cut back plants in late fall after frost or flowering to prepare for the next growing season.

Pest and Disease Control: Monitor for aphids, slugs, and fungal diseases. Use organic pest control methods as needed.

When to Harvest: Harvest buds when they are tight, firm, and about 3–5 inches in diameter, typically in the plant’s second year.

How to Harvest: Use a sharp knife to cut buds along the stem, leaving 1–2 inches of stem attached.

Seed Collection: Allow flowers to fully mature and dry on the plant. Collect seeds from the center of the dried flower heads.

Storing Seeds: Store seeds in an airtight container in a cool, dry place.