Homehome-grown foodCardoons – for Colour and for Cuisine

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Cardoons – for Colour and for Cuisine — 21 Comments

  1. Do you grow them perennially or sow every year? I have one (very prickly, beautiful flowerheads) but have never got round to eating it. My husband doesn’t like celery however, so I’d have to pick my dish carefully.

      • So do you harvest the leaf stems at a particular time of growth? Are they better when younger, or can you pick them anytime before they die back in autumn?

        • D > The leaf stems can be cut off as and when they look big enough but are still clean and tender – similar to rhubarb. Cut away leafy material, eel away the strongest ribbing – like celery. If eating rew use youngest stems and peel away more, but if cooking in stews, casseroles, or in roasts etc, then you can use leaves even as late as now – early Autumn. The flower heads are picked just at the very first signs of the petals trying to break through.

          • Thanks for the detail. Mine has flowers so prickly they would be difficult to handle, but I may have a try on the leaf stalks next year ☺

  2. Oh I might try and grow some as we have lots of lamb to pair with them. I have heard you can use cardoon instead of rennet in cheese-making as well which might be interesting.

  3. They look like a combination of artichoke and the tall bristley thistle that we have here in Missouri. How interesting! They are so pretty that they look good enough to eat. 🙂

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