Cardoon is a large perennial, closely related to globe artichokes, 4-5ft (1.2-1.5m) tall with a 3ft (90cm) spread. It is easy to grow but produces a small crop for the space. Although a perennial; cardoon is usually grown as an annual in zones 6-9 for eating. The stems when blanched are the edible parts. It is beautiful in flower in its second year if not harvested. Organic and heirloom varieties are hard to locate.

Ideal Site- Cardoon needs a sunny and sheltered site. Avoid areas with heavy or wet soils. It can be grown in containers or in mixed borders. Prior to planting prepare the site by applying a high-fertility soil improver plus a low-fertility soil improver for dry soils. The ideal soil pH is 6.5-7.

Seed to Harvest- 34 weeks

Cultivation- The minimum germination for cardoon is 55F (13C). Undercover: In spring sow 2-3 seeds in a 3 ½ in (9 cm) pot in sandy compost in gentle heat. Thin to 1 seedling and harden off. Transplant after the last frost when plants have 3-4 leaves. Outside: Cardoon can be sown direct. Station sow 3-4 seeds 1in (2.5cm) deep in April

Spacing- 20in x 5ft (50cm x 1.5m)

Plant Care- Cardoons need regular watering and a compost or hay mulch , or ARBICO Organic Compost Plus to produce large succulent stems. On a dry day in early autumn blanch stems by pulling them into a bundle. Wear gloves. Then tie the bundles with a soft string. Wrap a collar of cardboard or thick newspaper around the leaves to exclude light. Tie lightly. Stake the collar on exposed sites.

Problems- Cardoons are usually trouble free. Aphids can be an occasional nuisance.

Harvesting- Cardoons are usually ready for harvesting about a month of blanching and will stand blanched until hard frosts. Lift plants with a fork, cut off the roots and outer leaves. If the weather turns cold, cut and store in a dark frost-free place. Eat tender inner stalks and leaf midribs raw, braised or dipped in batter and sautéed.

Nutrients- Cardoons contain iron, calcium, vitamin C, and dietary fiber.