Description
Description:
A close relative of the artichoke, Cardoons also produce edible flower buds but they are cultivated primarily for their edible stems. These vigorous perennial’s leaves can grow two meters long and are often spiny, but the white giant is a relatively spineless variety. Like celery, the plant is often ‘blanched’ by excluding sunlight from the base of the stalks, either with soil or by wrapping the base of the plant in cardboard, to achieve a milder flavour and more tender texture. In a commercial setting, it is most commonly grown as an annual with the whole plant being blanched and then harvested, but it can be grown as a perennial and the stalks either harvested unblanched, or the whole plant can be blanched and then only the outer stalks can be harvested. Stalks must be cooked and there are a variety of ways to prepare this extremely productive vegetable.
Care:
Select a full sun or a part shade position. Plant so that the block is level with the top of the soil and water in well. Water daily for the first two weeks. Once established, Cardoons have a deep tap root and only require occasional deep watering in Summer. Reasonably tolerant of poor soils, but mixing in compost when planting and occasionally top dressing with compost or a Nitrogen – rich mulch such as alfalfa or pea straw will boost production.
