Globe Artichoke
Other plantsThe Thistle of Princes
Originally, the artichoke was not the refined vegetable we know today, but a close relative of the Mediterranean thistle. Gradually selected for its large edible flower bud, it appeared in Italy around the fifteenth century, at the dawn of the Renaissance.
Behind its noble appearance lies a very bitter plant. While its heart is prized in cooking, it was mainly its leaves that caught the attention of herbalists.
Medicinal properties
Leaves
Their bitter taste is traditionally associated with digestive and bile support.
Recipe
Artichoke Leaf Infusion
- Plant part
- leaves
- Duration
- 10 minutes
Ingredients
- 3 g dried artichoke leaves
- 250 ml water
Preparation
- Place the leaves in a cup.
- Pour simmering water over the leaves.
- Let steep for 10 minutes, then strain.
Sources and references
- Centre National d'Histoire des Sciences / Maison d'Érasme. Un jardin médicinal : à la découverte des plantes médicinales et de leur usage à la Renaissance. Artichaut, p. 32: domestication from wild cardoon and Italy in the fifteenth century.
- Commission E (Allemagne). Artichoke leaf (Cynarae folium). Bundesanzeiger, 6 juillet 1988; révision du 1er septembre 1990. Traduction anglaise de la monographie reproduite par The Family Doctor.
