<p>This is like a giant artichoke with smaller, prickly flower heads. It is grown for the fleshy leaf bases formed by the basal rosette of the huge leaves, which are tied up and blanched. They can be eaten raw like celery, or boiled until translucent and then broiled quickly with cheese for a delicious and different treat. Start seed indoors in early spring. Transplant directly to the garden once all danger of frost has passed. Plant in a sunny location spacing seeds 150cm (5 feet) apart between plants and between rows.</p>
