Giant Green

Family: Asteraceae Vegetable

Experience the thrill of Giant Green’s oversized, tightly packed globes—silky, deep-green bracts that feel substantial in the hand and promise a rich, artichoke-forward flavor.

Expect a meaty, tender heart with a firm, satisfying bite that shines when roasted or grilled, and also performs beautifully in warm sauces and savory preparations. For home gardeners, this is a bold statement variety: plant it for impressive harvests and a long season of showy, harvest-ready heads.

Light: Full SunMaturity: 120 DaysHabit: Upright

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

Crop Dates

Milestone	Date
Start Indoors	Feb 14th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	45
Harden Off (days)	7

Culinary Notes

Chef's Note

Giant Green brings a substantial, “meaty” bite—its tight bracts roast down into something silky while the heart stays pleasantly firm rather than collapsing. That earthy, artichoke-forward bitterness loves bright lemon and mellow fat, so it’s strongest grilled, then dressed warm with olive oil, garlic, and something salty like parmesan.

Best Uses

roast or grill the whole globes until the bracts blister and the heart turns creamy

Flavor Profile

earthy, toasted-nut bitterness silky, deep-green bract sweetness firm, meaty heart with a tender chew finely herbal, grassy finish

Kitchen Pairings

lemon garlic olive oil parmesan butter white wine

Frequently Asked Questions

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

Artichokes commonly suffer from downy mildew (often seen as yellow patches on leaf tops with a gray-purple growth underneath) and botrytis/stem rots in humid conditions. Improve air flow by spacing plants and removing heavily infected leaves, then water at the base to keep foliage dry. If mildew appears, apply a labeled fungicide for artichokes and repeat as directed, especially during cool, damp weather.

How often should I water Cynara scolymus during active growth, and what soil moisture level should I aim for?

During the main growth phase (from leaf-out until bud set), keep soil evenly moist but not soggy—aim for the top 1–2 inches to dry slightly before watering again. In typical summer conditions this often works out to about 1–2 inches of water per week total (more in heat, less in cool cloudy spells). Use deep watering to reach the root zone because consistently wet soil around crowns can invite rot.

How do I tell when Cynara scolymus is ready to harvest?

Harvest when the buds are fully sized and the bracts are still tight—usually when the central choke is just beginning to loosen but before the buds open and show purple flowers. For best eating, cut buds early in the morning and harvest as soon as buds reach maturity (around 120 days). If you wait for bracts to spread and flowers to appear, the artichoke becomes tough and less flavorful.