Cynara Cardunculus (Cardoon)

Striking edible ornamental with architectural garden presence. Cardoons are a giant edible thistle related to sunflowers and artichokes. The young shoots are peeled and cooked, often added to soups, fried or stir-fried. Large purple flowerheads attract butterflies. Hardy perennial in zones 7-10 and happy in full sun. This bold plant has silvery blue foliage and adds drama to a border.

Excellent plant for permaculture gardens. Cardoons not only provide a generous amount of food for you, beneficial insects, bees and butterflies, but also a generous amount of biomass to mulch gardens with. So useful and beautiful! Ht 4-6’ W 2-3’

How to eat and prepare Cardoon: Young spring stalks are tender and preferred. Later in the season, you can blanch the stems by wrapping cardboard or newspaper around the base allowing the tops to still receive sun. This deprives the stems from creating chlorophyll and softens them. This only takes a few weeks. To prepare: Peel and strip off the outer ribs, which holds the bitter taste. I use a potato peeler and a knife. Once the outer layer is removed all around, chop and add to a bowl of lemon water. That keeps the stems from oxidizing like an apple does when exposed to air. It can be eaten raw at this point, although it can be a bit stringy, they have a nice crunch and can be used with your favorite dip or hummus. I prefer to cook them. Boil in salted water for about 20 minutes to soften and remove any remaining bitterness, then you are set to batter and fry them, add to soups etc.