Cardoon, with its celery-like stalks and artichoke-like flavor, is a unique addition to Mediterranean cuisine. Its slightly bitter taste adds depth to dishes when braised, roasted, or added to soups and stews.
Cardoon thrives when grown alongside thyme, cabbabe, mustard greens, and kale
Pest
Slugs and snails
Watering
Cardoon thrives in well-drained soil. Keep the soil consistently moist, ensuring it stays evenly damp. Water deeply when the top inch of soil feels dry to the touch. Allow excess water to drain away to prevent waterlogging and root rot.
Harvesting
When harvesting cardoon, cut the stalks close to the base using a sharp knife or shears. Harvest the outer stalks first, allowing the inner stalks to continue growing. Remove any tough or woody outer leaves before cooking. Store harvested cardoon in the refrigerator for freshness.
Culinary/ Uses
Cardoon, a relative of the artichoke, offers culinary versatility. Its stalks can be blanched and served like celery or added to soups and stews for a unique flavor. The tender inner leaves can be harvested and used in salads, while the mature outer leaves can be cooked similarly to chard or spinach. Additionally, cardoon can be breaded and fried, or braised in broth or wine until tender. Its mild, slightly bitter taste adds complexity to a variety of dishes, making it a versatile ingredient in Mediterranean cuisine.
