By Steven Biggs
A cardoon plant is beautiful, enormous, and edible.
Cardoon Plant is Beautiful, Enormous, and Edible
“I MUST KNOW THE NAME OF THE PROMETHEAN PLANTS IN YOUR FRONT YARD,” exclaimed the caller, describing bold, arching, grey leaves.
I was delighted by the call, mainly because I love talking about plants—but also because I learned a new word.
I Knew which Plant the Caller Meant
I knew right away the plant in question was cardoon (Cynara cardunculus). The caller was captivated by the four-foot (1.2-m) tall, silver-grey, spiny-leaved plants arching over the edge of my driveway.
Cardoon resembles its cousin, the globe artichoke, but has bigger leaves.
Cardoon plants had prime front-garden real estate because they fit the edible theme I have for the space. Cardoon leaf stalks and flower buds are edible. (And you can do something else with it too…keep reading.)
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An Annual Around Here
Is cardoon perennial?
A perennial in warmer climates, cardoon grows as an annual in many parts of Canada.
Many years mine die over the winter here in Toronto, Canada.
But sometimes, with the right combination of mild temperatures and an insulating blanket of snow, they survive.
When they survive the winter and grow for a second season, they flower.
Cardoon Flowers
Cardoon flowers are smaller than globe artichoke flowers, but look very similar.
They are purple and thistle-like, arriving mid-late summer.
When you grow cardoon as an annual, starting with new seedlings every year, there’s a good chance it won’t flower. It flowers in its second year.
If you’re growing cardoon as an annual and do want flowers, here’s a trick:
Give the plants a chill treatment, which tricks the plant into blooming in its first year.
Chill Treatment for Cardoon Seedlings
Chill young plants before planting out in the spring to induce flowering. (Cold-climate artichoke growers do the same thing.)
Put the seedlings somewhere cold—but not freezing—for about 10 days.
A fridge works well; or put them outdoors on cool days, and move them somewhere protected overnight so they don’t freeze.
Can You Eat Cardoon Flowers?
I was told by a Palestinian chef that while the leaf stalks are what is eaten in Southern Europe, in parts of Palestine it’s the flower heads that are eaten. I have not yet tried cooking the heads—but it’s on my to-try list.
Grow cardoon, an edible and attractive relative of the artichoke. Pictured is ‘Rouge d’Alger’ cardoon.
Grow Cardoon From Seed
Cardoon transplants are a rare find at garden centres. Luckily, it’s easy to grow cardoon from seed.
(If you don’t find cardoon seeds in the vegetable section of seed catalogues, check under annuals.)
Start cardoon seeds indoors, about 10 weeks before the last spring frost. Transplant outdoors after the risk of frost is over.
Another advantage to growing cardoon from seed is that you can grow a showy variety such as ‘Rouge d’Alger,’ which has red-tinted stalks.
Cardoon In the Garden
How to Blanch Cardoon Stalks
If you grow cardoon, wrap it with cardboard, newspaper, or burlap (pictured here) to get a milder flavour.
To get cardoon stalks that are whiter, more tender, and less bitter, blanch them.
Blanching simply means excluding sunlight.
To blanch cardoon stalks, wrap the bottom 12 inches (30 cm) of the plant in cardboard or newspaper two to four weeks before harvesting
Harvest inner stalks, not outer the more stringy outer ones
I’ve also seen cardoon stalks wrapped with burlap or fabric.
Find out how to blanch vegetables in the garden.
Grow Cardoons in Containers
If you’re gardening in a small space, you can still grow cardoon, either as an edible or an ornamental plant. Cardoon grows very well in containers.
Cardoon in Edible Landscapes
While cardoon is a sun-loving plant, it grows respectably well in partial sun, making it very versatile for use in an edible landscape.
Cardoon for Fall and Winter Interest
Cardoon plants soldier on when cold fall weather arrives. When brushed with frost, they droop a bit, and then spring back as the sun burns off the frost.
As very cold weather with hard freezes arrives, the cardoon plants will be done for the year.
Cardoon in the Kitchen
How to Eat Cardoon
I’ve sent home many visitors with leaf stalks from that dashing row of cardoon plants in my front yard.
But take care if you’ve never cooked it!
“Wow, that was disgusting!” my wife and I stammered to each other after our first attempt at eating steamed cardoon.
But I’ve heard from people who love cardoon, and a festive seasonal cardoon soup served in parts of Italy.
Preparing Cardoon Stalks
Use a knife or vegetable peeler to remove the stringy, outer part of the stalk.
Inner stalks on plants that have been blanched are less stringy.
Best Way to Cook Cardoon
I have found that the best way to cook cardoon is to cut stalks into inch-long (2.5-cm) pieces, then bread and deep-fry them, giving crunchy morsels that are a perfect vehicle for a dip.
Minimize Bitterness
Cook cardoon to minimize bitterness, using these pointers from a chef who heard about my reaction the first time I cooked it:
Deep frying helps counter bitterness
Add salt to the water if boiling cardoon (and it’s best to change the water at least once during cooking)
Or roast and lightly char stalks to counter bitterness
Another Use for Cardoon
Cardoon as Rennet Substitute
Extracts from the cardoon flower are used to make a vegetarian substitute for rennet—which is used to make cheese.
Shopping for Cardoon Stalks
Cardone Vegetable
If you want to buy cardoon stalks, they might not be labelled “cardoon.”
At a local grocery store, cardoon stalks are labelled as “cardone.”
More Vegetable Gardening Ideas
More Mediterranean Crops to Grow in Cold Climates
Guide to Growing an Olive Tree in a Pot
Intro to Growing Figs in Cold Climates
How to Grow Artichoke in Northern Climates
Guide: How to Grow Lemon Trees Indoors That Actually Produce Lemons
