White men planted it
extensively for its edible tubers, which taste not unlike celery
root or salsify. As early as 1617 the artichoke was introduced
into Europe, and only twelve years later Parkinson records that
the roots had become very plentiful and cheap in London. The
Italians also cultivated it under the name Girasole Articocco
(sunflower artichoke), but it did not take long for the girasole
to become corrupted into Jerusalem, hence the name Jerusalem
Artichoke common to this day. When the greater value of the
potato came to be generally recognized, the use of artichoke
roots gradually diminished. Quite different from this sunflower
is the true artichoke (Cynara Scolymus), a native of Southern
Europe, whose large, unopened flower-heads offer a tiny edible
morsel at the base of each petal-like part.
The Jerusalem artichoke sends up from its thickened, fleshy,
tuber-bearing rootstock, hairy, branching stems six to twelve
feet high. Especially are the flower-stalks rough, partly to
discourage pilfering crawlers.
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