Cardoon

Read about Cardoon in the Standard Cyclopedia of Horticulture

Cardoon (Cynara Cardunculus, Linn.). A thistle- like plant of southern Europe, cultivated for the thick leaf-stalk and midrib. It is thought to be of the same species as the artichoke, and to have been developed from it by long cultivation and selection. See Cynara. The plant has been introduced into South America; and has run wild extensively on the pampas. Darwin writes that "no cultivated plant has run wild on so enormous a scale as the cardoon." From the artichoke it differs in taller and more prickly growth and smaller heads. The cardoon is perennial, but it is not hardy, and is treated as an annual. Seeds are sown in spring, either in pots under glass or in the open where the plants are to stand. The later sowing is usually preferred. The plants are given rich soil and should have abundant moisture supply, for they must make continuous and strong growth. When the leaves are nearly full grown, they are tied together near the top, straw is piled around the head, and earth is banked against it. This is to blanch the plant, for it is inedible unless so treated. From two to four weeks is required for the blanching. The procedure is not very unlike that adopted for the blanching of celery or endive. If the plants are late, they may be dug just before frost and blanched in a storage pit. The plants are usually grown 2 to 3 feet apart, in rows which are 4 feet apart. They are sometimes grown in trenches, after the old way of growing celery. Cardoon is very little known as a vegetable in America except among foreigners. L. H. B. The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

? Cardoon
Cardoon in flower
Plant Info
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Asterales Family: Asteraceae Genus: Cynara Species: C. cardunculus
Binomial name
Cynara cardunculus L.

The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni or cardi, is a member of the thistle family related to the Globe artichoke. While the flower buds can be eaten much as the artichoke, more often the stems are eaten after being blanched by being wrapped or buried in earth. Battered and fried, the stems are also traditionally served at St. Joseph's altars in New Orleans.

Cardoon stalks can be covered with small, nearly invisible spines that can cause substantial pain if they become lodged in the skin. Several "spineless" cultivars have been developed to overcome this but care in handling is recommended for all types.

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  Cardoon in its natural habitat

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  A cardoon seed

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  A cardoon flower head

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  Cardoon foliage

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  Cardoon flower head

Cardoon requires a long, cool growing season (ca. 5 months) but it is frost-sensitive. It also typically requires substantial growing space per plant and hence is not much grown save where it is a regional favorite.

The cardoon is highly invasive and is able to adapt to dry climates. It has become a major weed in the pampas of Argentina and California; it is also considered a weed in Australia.