Product DescriptionCardoon (Cynara cardunculus) - Sometimes people refer to cardoon as artichoke thistle. Plants form a large clump of silver-grey thistly leaves that attract much favorable comment. Tall stems of violet blue thistle flowers appear in late summer, similar in appearance to an artichoke. In colder climates this is most often treated as an annual. Cardoon herbs have many useful parts. The flower buds of cardoon are used raw or cooked: often used as a globe artichoke substitute. The flower buds are a bit smaller than the globe artichoke. The buds are harvested just before the flowers open. They are then usually boiled before being eaten. Only the base of each bract is eaten, plus the "heart" or base that the petals grow from. The flavor of cardoon is mild and pleasant and is felt by some people to be more delicate than the globe artichoke. The stems of cardoon are also used cooked and used as a celery substitute. It is best to earth up the stems as they grow in order to blanch them and reduce their bitterness, these blanched stems can then be eaten cooked or in salads. Many people find these stems to be too bitter when eaten raw. The young leaves of the cardoon herb can be used raw or cooked. The young cardoon leaves were eaten as a salad by the ancient Romans, but can be rather bitter. Finally, the cardoon root can be cooked like parsnips. Cardoon herbs have a tender, thick and fleshy, with an agreeable flavor. Show
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Product DescriptionCardoon is similar to the globe artichoke. However, with cardoon, the tender young leaves and undeveloped, tender flower stalks are eaten instead of the flower bud. The thistle-like cardoon plant grows to a height of 3-5 feet and spreads over an area 6 feet in diameter. There are several uses for cardoon. The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads. It hails from Victorian times. Hardy in zones 6-9. Proper name: Cynara cardunculus. Product informationFeedbackBrief content visible, double tap to read full content. Full content visible, double tap to read brief content. Customer reviewsTop reviews from the United StatesThere was a problem filtering reviews right now. Please try again later.Reviewed in the United States on August 23, 2021 I will not buy again from this source. Reviewed in the United States on June 7, 2019 zero germination, wish I could give a no stars but Amazon will not let me Reviewed in the United States on May 4, 2019 Only one seed produced a seedling. What a waste of money! Reviewed in the United States on May 19, 2017 Great seeds,all germinating, thank you. Reviewed in the United States on July 9, 2015 these are awesome, i am really glad we got them. thanx. Brands in this category on AmazonAre cardoons the same as celery?Cardoons only resemble celery superficially. In fact, they are not related to celery but to artichokes, and they can be extremely difficult to find. They aren't the easiest vegetable to prepare, either, but if you can slog through the prep, their artichoke-like deliciousness will reward you.
What type of vegetable is cardoons?Cardoons are a type of thistle in the sunflower family and are closely related to artichokes. They're also known as the artichoke thistle. But instead of eating the flower buds as with artichokes, the stems are the tasty part of cardoons.
What does a cardoon taste like?Found in the wild along the Mediterranean, from Morocco and Portugal to Libya and Croatia, a cardoon is a thistle that tastes like a bitter version of a giant artichoke with small, prickly flower heads. But unlike an artichoke, you eat the stems, not the flower buds.
Where do cardoons grow?Native to the Mediterranean, cardoon plants (Cynara cardunculus) are now found in dry grassy areas of California and Australia, where it is considered a weed. Originally cultivated in southern Europe as a vegetable, growing cardoon was brought to the American kitchen garden by the Quakers in the early 1790's.
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