Crop of the week: Artichoke seed

• Producing vegetable seeds, including artichokes, represent one facet of the Yuma-area vegetable industry that in some cases covers up to 10 months. In Yuma, vegetable seed crops are grown on more than 1,000 acres and represent a $3 million industry.

• Direct seeded artichoke plants need a period of vernalization with 250 hours of cold (below 50 degrees) temperatures. Yuma growers plant artichokes in the fall so that they experience these cooler temperatures, typically at night. Without proper vernalization, the artichoke plant will not form flower buds.

• The edible portion of an artichoke is the heart, or center of the bud, along with small, tender outer leaves. The stem is also edible, and best cut an inch or so below the bud. The fibrous outer leaves, while having a tender inner surface, are mostly inedible and no amount of cooking or steaming will make them fully digestible.

• Artichoke hearts can be eaten raw or cooked, and most often are steamed.

• Oil can be extracted from artichoke seeds. Physicochemical characterization shows it to be an unsaturated oil, having a very high value. The oil is used for making soap, hair shampoo, alkyd resin and shoe polish.

• Artichoke blossoms produce an enormous and beautiful flower, measuring up to 7 inches in diameter and are a violet-blue color.

• Historical accounts show that wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin, so that this treat would be available year round. It was not until the early 20th century that artichokes were grown in the United States. All artichokes commercially grown in the United States are grown in California.

• Artichokes are extremely high in nutrients and very low in calories. A medium one has only about 60 calories and is packed with magnesium, potassium, folate, vitamin C, iron and powerful antioxidants. They're particularly good for liver health and can also soothe digestion.

• When shopping for artichokes, look for an even green color with as little brown coloration as possible. Try to choose ones with tighter leaves. As you pick one up, feel each to be firm and weighty. Finally, squeeze the artichoke and listen for a squeak. That's a good sign.

• Artichokes turn brown when exposed to air so prepare a large bowl of cool water. Cut a whole lemon in half, squeeze the juice into the water, then add the juiced lemon halves. As soon as you have a finished trimming the artichoke, place it in the water until you're ready to cook it.