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tion repellent and cover young plants with row cover.
Two other great, alternative salad plants are Good King Henry and purslane. Good King Henry possesses the virtue of being a perennial vegetable/herb plant, and can be grown in area with herbs, sorrel or rhubarb. It is in the goosefoot family as is orach and has a taste similar to spinach. It favors moist, rich soil, light shade and can be located in seed form from in Cook’s catalog. Purslane, related to the flower portulaca, grows wild and I always appreciate its appearance in my garden, never pulling it out because it is one of the few summer greens! Highest of all leafy green vegetables in Omega3 fatty acids, it should be consumed in moderation and avoided during pregnancy, according to author, chef and nutritionist Rebecca Wood. Purslane comes in larger—leaved cultivated varieties, including a golden one “Goldgelber”, which is delicious.
Artichoke lovers: you don’t have to move your garden to California to enjoy home-grown, fabulous globe artichokes! (You will have to wait until next year to try this vegetable, though, as seeds should be started in early March.) Once you have eaten a squeaky-fresh choke plucked from your garden, you will never be satisfied again with store bought specimens. Imperial Star artichoke seeds will dependably produce chokes (the plant’s flower) the first year from seed. In colder climates these are grown as annuals, but here in zone six they can be over-wintered with a deep mulch, and continue to produce for 3-5 years.
Growing artichokes requires a treatment known as vernalization, which tricks them into believing they’ve grown through a whole season, thus, producing a flower. Germinate the seeds at warm 70-80 degrees, then grow on cold (45-50) for a month, or until ready to plant out in late April. Artichokes need plenty of room (5’ spacing), adequate water and are reputed to enjoy a spritz of salt water several times per season, a testament to their origins as Mediterranean thistles.
You may live south of the Mason
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