Medical Uses Of Artichoke - Cynara Scolymus
Other Common Names: Alcachofa, Alcachofera, Artichaut, Globe Artichoke, Tyosen-Azami, Cynara scolymus
Range: Not known in the wild, it probably arose from a form of C. cardunculus on the sandy shores of Northern Africa.
Habitat: Grown in a deep, moist, rich soil. Not known in the wild.
It is one of the world's oldest cultivated vegetables, grown by the Greeks and the Romans in the heyday of their power.
The globe artichoke has become important as a medicinal herb in
recent years following the discovery of cynarin. This bitter-tasting
compound, which is found in the leaves, improves liver and gall bladder
function, stimulates the secretion of digestive juices, especially
bile, and lowers blood cholesterol levels.
The leaves are anticholesterolemic, antirheumatic, cholagogue,
digestive, diuretic, hypoglycaemic and lithontripic. They are used
internally in the treatment of chronic liver and gall bladder diseases,
jaundice, hepatitis, arteriosclerosis and the early stages of
late-onset diabetes. The leaves are best harvested just before the
plant flowers, and can be used fresh or dried.
Flower buds - raw or cooked. Used before the flowers open. The
flavor is mild and pleasant. Globe artichokes are considered to be a
gourmet food but they are very fiddly to eat. The buds are harvested
just before the flowers open, they are then usually boiled before being
eaten. Only the base of each bract is eaten, plus the 'heart' or base
that the petals grow from. Small, or baby artichokes, that are produced
on lateral stems can be pickled or used in soups and stews. Plants
yield about 5 to 6 main heads per year from their second year onwards.
Flowering stems - peeled and eaten raw or cooked. A sweet nutty flavor.
The dried flowers are a rennet substitute, used for curdling plant milks.
- Chevallier. A. The Encyclopedia of Medicinal Plants Dorling Kindersley. London 1996 ISBN 9-780751-303148
Other Common Names: Alcachofa, Alcachofera, Artichaut, Globe Artichoke, Tyosen-Azami, Cynara scolymus
Range: Not known in the wild, it probably arose from a form of C. cardunculus on the sandy shores of Northern Africa.
Habitat: Grown in a deep, moist, rich soil. Not known in the wild.
It is one of the world's oldest cultivated vegetables, grown by the Greeks and the Romans in the heyday of their power.
The globe artichoke has become important as a medicinal herb in
recent years following the discovery of cynarin. This bitter-tasting
compound, which is found in the leaves, improves liver and gall bladder
function, stimulates the secretion of digestive juices, especially
bile, and lowers blood cholesterol levels.
The leaves are anticholesterolemic, antirheumatic, cholagogue,
digestive, diuretic, hypoglycaemic and lithontripic. They are used
internally in the treatment of chronic liver and gall bladder diseases,
jaundice, hepatitis, arteriosclerosis and the early stages of
late-onset diabetes. The leaves are best harvested just before the
plant flowers, and can be used fresh or dried.
Flower buds - raw or cooked. Used before the flowers open. The
flavor is mild and pleasant. Globe artichokes are considered to be a
gourmet food but they are very fiddly to eat. The buds are harvested
just before the flowers open, they are then usually boiled before being
eaten. Only the base of each bract is eaten, plus the 'heart' or base
that the petals grow from. Small, or baby artichokes, that are produced
on lateral stems can be pickled or used in soups and stews. Plants
yield about 5 to 6 main heads per year from their second year onwards.
Flowering stems - peeled and eaten raw or cooked. A sweet nutty flavor.
The dried flowers are a rennet substitute, used for curdling plant milks.
- Chevallier. A. The Encyclopedia of Medicinal Plants Dorling Kindersley. London 1996 ISBN 9-780751-303148
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