Cynara scolymus 'Spineless'

Family: Asteraceae Vegetable

Velvety, spineless buds arrive with a regal, nutty depth and a tender, meaty heart that feels plush rather than fibrous.

Cynara scolymus ‘Spineless’ forms large, rounded heads with a refined, buttery texture—ideal for roasting to bring out its earthy sweetness, or for fresh preparations where its delicate character shines. Grow it for showy garden presence and for harvests that reward patience with every lush, green bloom.

Light: Full SunMaturity: 90 DaysHabit: Clumping

Botanical illustration of Cynara scolymus 'Spineless'

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
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)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

With a spineless, tender build and that unmistakable Cynara bitterness, this is the artichoke you roast for maximum browned, nutty payoff—the heart stays plush and spoon-friendly. Pair it with lemon and olive oil (or butter + thyme) to keep the green edge bright while the nutty depth fills out every bite.

Best Uses

hot-roasted artichokes with browned edges for a plush, caramelized edge
braises or confit-style simmering until the base is spoon-tender
griddled/charred hearts for smoky bitterness that stays juicy
thin shaved or lightly steamed leaves for a refined salad texture

Flavor Profile

nutty, earthy bitterness with a clean green edge buttery, meaty heart that turns tender without going stringy velvety, almost floral herbal sweetness when roasted bright, lightly tangy finish from the cooked leaves

Kitchen Pairings

lemon extra-virgin olive oil parmesan butter white wine fresh thyme

Frequently Asked Questions

What pest or disease most often affects Cynara scolymus (artichoke) and how can I control it?

Artichokes are commonly hit by aphids and can also develop fungal issues like gray mold during humid, crowded growth. Spray a strong jet of water to knock off aphids, then treat with insecticidal soap if you still see clusters on new growth; keep plants spaced and remove any dead leaves to improve airflow. If gray mold shows up, remove affected tissue promptly and avoid overhead watering so foliage dries quickly.

How often should I water Cynara scolymus during its main growing period?

During the active growth phase (from when plants are established through bud development), keep the soil evenly moist but not soggy—about 1–2 inches (2.5–5 cm) of water per week depending on heat and your soil. Water deeply when the top 1 inch (2.5 cm) of soil starts to dry, and mulch to reduce drying while preventing waterlogging around the crown.

How do I know when artichoke heads are ready to harvest?

Harvest when the central bud is fully sized and the bracts are still tight—usefully, the tops should feel firm and the first bracts should not yet have opened or separated widely. For Cynara scolymus, this is typically around 90 days from sowing/transplanting; cut the stem 6–10 inches (15–25 cm) below the bud and harvest promptly to prevent the heads from flowering.