Artichokes in North Cyprus

The artichoke is considered to be one of nature’s magical plants, known to have many benefits for our health, especially against liver diseases. Although its origin is not completely known, there is a general consensus among experts that the artichoke originally is from the Mediterranean, and especially Cyprus. The ancient Greeks and Romans knew the artichoke well, and used to call it Cynara.
Clinical and experimental trials have shown that eating artichokes may be useful for our health. Artichokes supply 28 percent of the recommended daily value of fiber. Fiber can help lower blood sugar and blood pressure levels, prevent inflammation and protect heart health, and reduce “bad” cholesterol levels. The cynarin in artichokes increases bile production in liver, which in turn rids cholesterol from the body.
Another benefit of artichokes is the 25 percent daily requirement of vitamin C, also known as ascorbic acid, providing antioxidant action to protect cells from damage from free radicals (such as air pollution), which are formed as our bodies convert food into energy. Vitamin C also supplies collagen to help wounds heal quickly and protects the body from disease by helping it absorb iron.
Eating at least 60 artichokes, during its season, believed to immunize the body from all diseases.
Artichoke is broadly cultivated in Northern Cyprus. Cultivating of artichokes demands a lot of water. Turkey brings water to North Cyprus through a pipe under the sea. This is around 75.000.000 cubic meter a year. Half of this water is given to irrigation and this is an opportunity for North Cyprus farmers to produce more artichokes. In North Cyprus the production is approximately 16.000.000 pieces per year. The harvest starts early November and ends around the end of April. This also depends of the climate conditions of that year.