artichoke

The artichoke (Cynara scolymus L. or Cynara cardunculus L.) is a thistle-like cultivated plant from the daisy family. The plant can reach a height of 1.5 meters and has a strong, branched stem. The artichoke flowers in July and is originally from the Mediterranean region. Today it is exclusively cultivated wherever the climate allows it. The flower heads are harvested when they are still closed and the outer leaves are slightly protruding. The medicinal properties are primarily not the bracts of the flower heads, which are used as food, but the leaves that grow further down the stem.

Artichokes were unknown in our latitudes for a long time. Many Germans only became acquainted with this highly valued vegetable on their vacation in the Mediterranean. The artichoke, whose Latin name is Cynara scolymus L., has been considered a medicinal plant since ancient times. It was cultivated by the Egyptians as early as 500 BC. It was considered a delicacy by wealthy Romans and the Arabs also included it in their diet. In the 15th century, the healthy and tasty vegetable first appeared in France and England.

Their main growing areas are in Italy, France, Spain, Romania, Algeria, Morocco and the USA (Florida). Different varieties are distinguished according to their colors - from light green and green to violet-green and violet. The large, green artichokes that are particularly popular in Germany mainly come from Brittany (France), for example the Camus de Bretagne variety. But there are also smaller and purple variants such as Violetti di Toscana or Petit Violet. Other well-known artichoke varieties include Green Globe, Purple Romagna, Orlando, Castel, Violetto di Toscana, Große Grüne, Grüne von Laon or Imperial Star.

In 2003, the thistle-like cultivated plant was chosen as medicinal plant of the year. Since 1999, a medicinal plant of the year has been named every year by the study group "Development History of Medicinal Plants" at the Institute for the History of Medicine at the University of Würzburg. The selection of the medicinal plant of the year is intended to emphasize the importance of plants in medicine and their pharmaceutical use.

Artichoke cultivation has now also found its way into Germany. Artichokes are cultivated on German fields in areas with a mild climate, for example in Rheinhessen and the southern Palatinate. Garden lovers should plan a sheltered, sunny spot if they want to grow artichokes. In general, the green delicacy likes dry summers and mild winters. They are only partially hardy. To protect them from the winter, leaves and flower heads should be cut off. Make sure the plants are covered with a layer of leaves and sand and brushwood.

The flowers or buds are harvested from the artichoke, which is why they are also called flower vegetables.

Preparing artichokes is quite time-consuming, but the effort is worth it in two ways: firstly because of the excellent taste and secondly because of the health benefits.

To make sure you don't accidentally buy bitter-tasting artichokes, make sure that the buds are closed, the leaf tips are not dry, and that the flower bracts are close to the bud. Fresh artichokes can also be recognized by the fact that the leaves look green and the heads of the vegetables are heavy. Never put an artichoke in your shopping basket that looks dried out, brown or black. There should also be no dark discoloration on the stem.

Once you get home, ideally place each artichoke individually in a glass of water. Cut the stem, but don't cut it off! Alternatively, you can wrap the artichoke in a damp cloth and store it in the fridge for about one to two days.

If you want to prepare the artichoke, first wash it under running water. Then break off the stem by hand and remove the lower, hard outer leaves. If you are worried about pricking yourself on the prickly leaf tips, you can cut them off with kitchen scissors - but this is not absolutely necessary.

Then cut off the base or stem of the artichoke with a knife. To prevent the cut surface from turning brown, sprinkle it with lemon juice.

Now the vegetables go into the pot: cover the artichoke and cook it in plenty of salted water with a dash of lemon juice for around 35 minutes, depending on its size. If you are not sure whether the vegetables are cooked, pluck out a leaf: if it comes off easily, the artichoke is cooked! Then drain the "food of the rich", as it was once called, well.

The artichoke can be served both warm and cold. Serve with delicious sauces such as hollandaise sauce, vinaigrette or creamy herb cheese mixed with milk for dipping. The best way to do this is to pluck the leaves from the outside inwards with your fingers, dip them and then eat the soft part of the leaf and discard the hard part. This way you can work your way to the heart of the artichoke - and then enjoy this as the crowning glory.

100 grams of the edible part of the artichoke only has 43 kilocalories, which is equivalent to 181 kilojoules. It also contains 2.4 grams of protein, 2.6 grams of carbohydrates, 196 milligrams of potassium, 56 milligrams of calcium, 17 milligrams of magnesium and 1.3 milligrams of iron. The artichoke is also suitable for diabetics. Studies have shown a blood sugar-lowering effect. Other good facts about the artichoke: It is a low-histamine vegetable and is therefore suitable for people who are histamine-intolerant.

Those who don't like artichokes or eat them too rarely because of the time-consuming preparation do not have to miss out on the positive properties of this natural digestive aid. The digestive effect can also be achieved with artichoke preparations. They contain an extract from artichoke leaves, which is obtained from the leaves of the basal rosette of leaves - the part of the plant that is not usually eaten. The medicinal effects of this part of the plant were not researched in more detail until the 20th century.
If you want to support your liver, you should include artichokes in your diet when they are in season.

The liver is our detoxification organ. If you want to improve your liver function, digestion and well-being, read these tips:

• – Eat healthy: The liver benefits from a balanced diet. Your menu should include: fresh fruit and vegetables, whole grain products, healthy proteins and healthy fats, such as polyunsaturated fatty acids. Avoid excessive alcohol consumption and eat fewer sugary foods.
• – Drink enough: Drink plenty of water to hydrate your body and help your liver eliminate toxins.
• – Do sports, exercise regularly: Exercise stimulates liver function. Exercising and exercising every day is the right step.
• – Check medication intake: Many medications put a strain on the liver. Ask your doctor or pharmacist before taking any medication.
• – Less alcohol: Alcohol is poison for the liver. The organ has to break down the alcohol and has extra work to do. Drink less alcohol or avoid it altogether.
• – Avoid harmful substances: Toxic chemicals, pollutants and environmental toxins put a strain on the liver. Gloves and masks help when you are exposed to potentially harmful substances.
• – Herbal support: Vegetables and fruit with their bitter plant substances are liver-friendly. Natural plant substances such as artichoke leaf extract can stimulate digestion, support liver health and promote its detoxifying function. Artichoke from Medicom Terra® is a product that is purely natural and supports liver health.
  Important: If you have pre-existing liver disease or severe symptoms, you should consult a doctor for appropriate diagnosis and treatment.