Today opened from 09:00 until 17:30

Your independent Plant Centre
for all the Family

  • Come and choose from our delicious breads and cakes this Christmas

  • Join us on Friday 30th November from 4pm until 8pm for our fabulous festive late night event!

  • We've fresh trees from 25th November, decorations and gifts in our dazzling Christmas Marquee

  • Enjoy a piping hot tea, coffee or chocolate on our heated Cafe´Terrace

  • The finest local ingredients for your Christmas dinner from our newly extended Farm Shop

  • We have a fantastic choice of gifts for all ages in our Christmas Marquee

  • All our sausages are made by our own Butcher

  • Enjoy tea, coffee and home-made lunches in our Cafe

  • Our Plant Centre has all you need for Autumn garden maintenance

  • We stock Regatta outdoor men's and womenswear

    Plant globe artichokes now

    Plant globe artichokes now

    Plant globe artichokes now to enjoy one of the gourmet highlights of the veg garden as well as adding a handsome, architectural plant to your back garden display.

    Globe artichokes

    Globe artichokes are among the most beautiful of vegetable plants, with jagged silvery leaves which grow a whopping 1.5m tall and wide. They make a striking feature plant, especially when topped with those tall flower spikes: leave a few on the plant to open into huge, brilliant purple flowers which the bees adore.

    Artichokes need a warm, sheltered, sunny spot in free-draining soil – add loads of gravel to the planting hole if your ground is on the damp side. You can raise them from seed, but to be sure what you’re getting it’s better to buy in a sturdy, healthy young plant from the garden centre here in Poynings. As well as the standard green globe artichokes you’ll also find purple varieties, said to have a richer flavour.

    Globe artichokes stay productive for about five years, eventually producing up to ten heads per plant once mature: cut flowerheads while they’re still closed, usually in July, and boil for about 40 minutes before peeling off the scales to eat the fleshy bases, dipped in hollandaise sauce.