Cardoons

The cardoon, also known as the artichoke thistle, is both a vegetable and an ornamental plant with its beautiful flowers and tasty stalks. It takes its name from the Latin word carduus, which means “prickly”. In contrast to its relative, the artichoke, the stalks rather than the floral receptacle are consumed. In the canton of Geneva, this member of the Asteraceae family has a special status as part of a traditional Christmas dish. The de-spiked, peeled and cut stalks must be placed in vinegar water immediately so that they do not turn black. By then cooking tje stems in salty vinegar water, the cardoon will become less bitter.

Cardoons are deep-rooted and, as a heavy feeder, require rich and well-drained. The seed should be planted deep enough (5cm) as cardoons germinate in the dark. The plant grows up to 1.5 meters high. About 3 weeks before harvest, the leaf stalks are tied together and covered in wrapping paper for blanching. Before the first frosts, the plant can be stored wrapped up in a cool place until they are ready for blanching. Alternatively, the whole plant can be dug up and stored in the dark for up to 3 weeks.