Why do artichoke buds turn brown and woody?
Written by
Nguyen Minh
Reviewed by
Prof. Martin Thorne, Ph.D.The timing of harvesting artichokes with tender buds is very important. If harvested late or exposed to high heat, the buds will turn brown and woody. Similarly, if buds are allowed to over-mature, the soft texture will be lost as the bracts harden to protect the seeds. This is part of the natural process that ruins their edibility.
Primary Causes
- Harvesting after buds exceed 4 inches (10 cm)
- Temperatures above 85°F (29°C) for 48+ hours
- Inconsistent watering during bud formation
Prevention Tactics
- Check plants daily during growth spurts
- Use 30% shade cloth in heatwaves
- Water 1.5 inches (3.8 cm) weekly via drip lines
To pick your artichokes, try to harvest them early in the morning while the plants are turgid. Use sterilized shears to cut stems about 2-3 inches (5-7.6 cm) below the buds. I've observed that buds that are harvested before 9 AM last 5 more days in refrigeration than afternoon-harvested buds. Check on the buds daily, because the buds will grow a ½ inch (1.3 cm) daily average in peak artichoke season.
During the summer heat surges, employ shade cloth. For example, my clientele in Arizona, returns 40% UV-blocking fabric over their plants once temperatures reach 80°F (27°C). Fabric shades the plant, decreasing the lowest leaf surface temperature by 12°F (6.7°C), and delaying the bud hardening up to 8-10 days for plants under shade compared to plants without shade cloth.
Irrigation minimizes premature hardening. During the bud growth stage, artichokes require 1" (2.5 cm) of water every 5 days. Install moisture sensors - From my experience, automated irrigation systems had 28% fewer woody buds than hand-watering systems. Do not use overhead sprinklers; this may encourage fungal problems that can be mistaken for bract browning.
Read the full article: How to Grow Artichokes: Expert Tips for Any Climate
