Tavor

Family: Asteraceae Vegetable

Tavor artichokes open to reveal a lush, deeply flavored heart with a tender, meaty bite and a gently nutty finish.

The heads form with an elegant, tightly layered crown—silky bracts that roast beautifully to a golden, caramel-leaning sweetness while staying pleasantly succulent. Grow Tavor for a long-season harvest of substantial, showy artichokes that shine in fresh preparations, savory sauces, and quick pickling for bright, tangy contrast.

Light: Full SunMaturity: 120 DaysHabit: Upright

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	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)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Tavor artichokes have that showy, tightly layered bract structure that roasts into golden, caramel-leaning edges without drying out the heart. Choose them when you want the full meaty bite plus nutty bitterness—then sharpen it with lemon or capers so it tastes vivid, not flat.

Best Uses

hot roast until the bracts go golden and the heart turns succulent
fresh lemon-garlic braise or quick steam with a sharp, glossy emulsion
savory sauces where bitterness needs smoothing (cream, tahini, or butter)
quick pickling for tangy, crunchy contrast

Flavor Profile

tender meaty heart gently nutty, artichoke bitterness silky, caramel-leaning sweetness when roasted bright, savory briny finish

Kitchen Pairings

lemon garlic parmesan olive oil butter bottled capers

Frequently Asked Questions

What pest or disease commonly affects artichokes (Cynara scolymus), and how do I treat it?

A frequent problem is gray mold (Botrytis), which shows up as gray fuzzy growth on leaves and buds when weather stays cool and wet. Improve airflow by thinning crowded plants, remove any infected leaves right away, and water at the soil line to keep foliage dry. If it’s actively spreading, use a labeled fungicide for Botrytis on edible crops and reapply according to the label interval.

How often should I water Cynara scolymus during its main growth phase?

During the main growth period (roughly after plants establish until bud harvest), keep soil evenly moist but not soggy—aim for about 1–2 inches (2.5–5 cm) of water per week depending on heat and drainage. Water deeply when the top 1 inch (2–3 cm) of soil dries out, because artichokes respond best to consistent moisture while forming stems and developing buds. Avoid frequent light sprinkling, which encourages leaf problems and weak rooting.

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

Harvest when the buds reach full size and the bracts are still tight, with the inner scales just beginning to open (often around 120 days from planting, depending on start date). If the bud bracts start separating widely or you see purple flowers, it’s past prime—pick earlier next time. Cut the bud 4–6 inches (10–15 cm) below the head using a sharp knife, and you can often get additional smaller side shoots after the first harvest.