Bordeaux

Family: Asteraceae Vegetable

Succulent, deep-purple Bordeaux artichokes arrive with a regal, velvety look and a rich, earthy flavor that feels both bold and refined.

Compact heads form dense, tightly layered scales with a tender, meaty texture—ideal for steaming until the heart is buttery-soft, and equally beloved for dipping sauces, roasting, and preserving for later enjoyment. Plant Bordeaux for a dependable harvest of striking purple crowns that make every garden bed feel like a showpiece.

Light: Full SunMaturity: 75 DaysHabit: Clumping

Showing planting schedules for Zone 6a. We detect Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Feb 20th
Last Frost	May 1st
Transplant / Sow Outdoors	May 1st
Harvest Begins	Jul 15th
Harvest Ends	Oct 10th

Crop Details

Trait	Value
Days to Maturity	75
Sun Requirements	Full Sun
Growth Habit	Clumping
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Bordeaux’s tightly layered, dense heads cook up into hearts that go from firm to buttery without turning stringy—perfect for eating by the leaf when it’s hot. The purple, earthy bitterness loves acid and fat, so it shines with lemon and butter rather than sweet flavors.

Best Uses

steam and eat the scaled leaves hot with a butter-lemon dip
braise or roast until the hearts turn buttery-soft and caramel at the edges
make a thick artichoke-bottom puree for pasta or spreads
jar/preserve and serve chilled with olive oil and salty anchovy-style sauces

Flavor Profile

earthy, mineral richness tender-meaty heart velvety bitterness that mellows with heat savory, slightly nutty finish

Kitchen Pairings

lemon olive oil parmesan butter anchovy capers

Frequently Asked Questions

What is the most common problem to watch for when growing Bordeaux (75-day crop), and how do I treat it?

Look for powdery mildew and leaf spotting, which often start on the lower leaves and spread upward in humid conditions. Remove the worst leaves immediately, then spray an approved fungicide labeled for powdery mildew/leaf spot on your specific crop before new growth is heavily affected. Improve airflow by spacing plants properly and watering at the soil line to keep foliage dry between waterings.

How often should I water Bordeaux during the main growing phase (about weeks 3–10)?

Keep the soil evenly moist but not soggy—aim for consistent moisture at the top 2–3 inches. Water when the surface starts to dry, typically about 1–2 times per week depending on heat, with enough water to wet the root zone deeply rather than frequent light sprinkling. If leaves wilt at midday and recover by evening, increase watering; if soil stays wet and growth stalls, reduce frequency.

How can I tell when Bordeaux is ready to harvest at around 75 days?

Harvest when plants reach full size and the crop’s color and texture look mature for the variety—avoid picking too early while it’s still pale/soft. Use a quick check: the edible portion should feel firm and developed (not watery or underfilled), and the plant should show the expected maturity from the tag after about 75 days. If unsure, harvest one test piece and compare size/firmness to what you expect, then finish the rest over the next few days.