Artichoke Leaves

Product Information: Plant Identification Details.Artichoke (Cynara cardunculus) and Globe Artichoke (Cynara scolymus).

Originates from the Mediterranean region.

This plant is also known as Globe Artichoke or Artichoke Leaf.Artichoke (Cynara scolymus) Leaf

The dried leaves are used.Artichoke (Cynara scolymus)

Artichoke leaves are obtained from a variety of sources.Artichoke (Cynara scolymus)This perennial plant, native to Mediterranean regions but now cultivated globally in temperate climates, is characterized by its large, deeply lobed leaves and distinctive flower heads. When dried, its leaves take on a muted green to olive-brown hue with a naturally fibrous texture similar to other dried botanical leaves.

Here is the rewritten text: The process begins with harvesting mature plants at full leaf development. The leaves are then thoroughly cleaned to remove any natural debris before being dried under controlled conditions. This drying process helps preserve the leaves' color and texture by reducing moisture content, preventing them from becoming overly brittle. After drying, the leaves are inspected and cut into uniform pieces, resulting in a consistent product that has not been altered or processed further. The final material retains the original plant's botanical characteristics, shape, and appearance.

Artichoke Leaves are used in various applications that showcase plant-based materials, including: * Crafting * Botanical displays * Potpourri mixtures * Educational projects highlighting natural materials Their dried leaves feature a distinct texture and natural color, making them suitable for: * Decorative blends * Herb arrangements * Projects requiring dried foliage The cut leaves can also be used in conceptual or artistic projects where the botanical identity and visual impact are key considerations.

The stable dried form and distinctive leaf shape make them suitable for various decorative and crafting applications.

Store bags in the refrigerator's coldest section. If space allows, place them at the back or bottom for optimal preservation.

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