The thistle-like artichoke is known as a royal vegetable and a valuable medicinal plant. Its powers were already appreciated by the ancient Greeks. Artichoke is cultivated for its edible budded inflorescences, which are then consumed as vegetables.
Occurrence and cultivation of the artichoke
The artichoke originated in northern Africa and from there spread throughout the Mediterranean region. The flowering artichoke, which belongs to the genus of composite plants, shines in magnificent purple-blue tones. The artichoke originated in northern Africa and from there spread throughout the Mediterranean region. The flowering artichoke, which belongs to the genus of composite plants, shines in magnificent violet-blue tones. First, a so-called rosette of leaves grows on the ground. Then the plant forms branched stems that can grow 1.50 to 2 meters high. Thanks to the earlier flowering period, several harvests are possible each year. The main areas of cultivation today are Italy, the USA, Spain, France, Egypt and Argentina. In the garden, the plant requires about 1 m² of space. It prefers warm and sunny places. Harvested are fist-sized flower heads that are still closed. The outer scales stand out slightly. If this time is missed, a large and purple flower will appear. The very fleshy and basket-shaped petals are harvested as a vegetable, providing the body with numerous valuable vitamins and minerals. The leaves are smooth on the upper side and hairy on the underside. Some of them bear thorns. The pod leaves have been used medicinally for decades because of their healing powers. The royal artichoke in particular has highly concentrated active ingredients and numerous valuable extracts obtained from it. The artichoke is an extremely well tolerated medicinal plant.
Effect and application
Artichoke tea is recommended. This has on the fat metabolism an effective and on the body a detoxifying effect. One teaspoon of the dried artichoke leaves is poured over 150 milliliters of boiling water. After ten minutes, the tea is poured through a sieve. For good digestion, it should be drunk immediately after a meal. In commerce, artichoke is also a component of some digestive tea blends. To prepare an artichoke juice, squeeze the juice from fresh leaves to drink 25 milliliters of it. This drink helps with digestive problems, abdominal pain and increases general well-being. To process artichokes as a vegetable, the fleshy parts of the flower are boiled in hot salted water with a little lemon for about 30 minutes. A garlic sauce goes well with it. The artichoke has a pleasant bitter taste. The somewhat bitter taste is attributed to the substance cynarin, which is very effective for digestive problems. The edible inflorescences of the artichoke are a real treat that is very popular with gourmets. The whole artichokes can be stuffed with egg, ham or shrimp salad. To do this, unfold the leaves and cut away the straw. Very small artichokes can also be eaten whole, for example baked in the oven or grilled for a barbecue. Whether pickled in oil or prepared fresh, the artichoke leaves and hearts also go well with salads or pasta dishes. As a vegetable, the artichoke has no medicinal properties, but is rather a pleasure. With about 30 Kcal per 100 grams, the artichoke belongs to the calorie-reduced foods. Artichokes should be firm and plump to the touch when purchased and should not have any dried or brown spots. The same applies to the stem. Processing should be done promptly so that as few ingredients as possible are lost. If the artichoke is prepared a day or two later, it should be wrapped in a damp cloth and stored in the refrigerator, as it dries out quickly.
Importance for health, treatment and prevention.
Extracts from artichokes are components of numerous mono- and combination preparations. These are available in the form of tablets, capsules, drops, dragées and many more. The preparations are used for digestive disorders, for example, a feeling of fullness, flatulence, nausea, vomiting, nonspecific abdominal pain, a loss of appetite or intolerance of high-fat meals.The digestive effect results from the bitter sesquiterpene lactones and caffeoylquinic acids. By taking artichoke preparations, fatty food is digested better. Flatulence and a feeling of fullness are avoided. People with indigestion should consume 1.5 grams of artichoke extract daily to see a decrease in symptoms. The artichoke also has a diuretic effect. It can also improve the symptoms of irritable bowel syndrome. In addition, the leaves have a protective effect on the liver. It is better supplied with blood, strengthened and detoxified. The artichoke stimulates the gallbladder to release more bile acid into the intestines to facilitate the digestion of fats. Artichoke leaves likewise act to drain and promote the production and excretion of cholesterol, lowering cholesterol levels. Therefore, the prepared artichoke leaves are also used to prevent arteriosclerosis. In cell cultures it was found that the extract of artichoke stimulates the production of an enzyme that produces nitric oxide. This dilates blood vessels, protects them from thrombosis, and controls blood pressure. In addition, artichoke is said to contribute to general physical strengthening. Currently, there are no known side effects that may occur as a result of taking the artichoke preparations. In any case, the artichoke preparation should consist of a high-quality extract. The use of artichokes as a remedy is based on a long-standing tradition. Those who are allergic to the artichoke should not take the extracts. The same applies to people suffering from gallstones or obstruction of the bile ducts.
