The Kardone (also called Cardy) is an old and particularly tasty type of vegetable that also thrives in our climate. Cardoons are particularly eye-catching.
Thistles are not exactly the favorite plants of farmers and hobby gardeners. They are primarily regarded as a nuisance and prickly weed. However, the thistle-like plants also include the artichoke, which is so valued in Mediterranean cuisine, and also the safflower. Cardy (Cynara cardunculus var. altilis), also called cardoon or vegetable artichoke, is one of the daisy family, which also includes the artichoke ( Cynara cardunculus var. scolymus).
The prickly cardy originally comes from the Mediterranean area and is still mainly cultivated in that area today. Egypt, Algeria, Tunisia, Greece, Italy, France and Spain are among the main growing areas. During archaeological excavations, drawings of safflower and artichokes were discovered in the tombs of the pharaohs. Cardy is therefore one of the oldest cultivated plants of mankind.
You can find out more about its origin in our article Cardy: origin, origin and synonyms.
Cardy or artichoke: little things make the difference
Because both types of vegetables are genetically very closely related, you have to look closely to see the differences. Both varieties can grow up to two meters high and are usually prickly. Special thornless varieties are an exception. While the budding inflorescences of artichokes can be eaten, the thickened petioles of the safflower end up on the plate.
The robust cardoon: An insider tip for the hobby gardener
Cardy is cultivated as an annual vegetable. Many garden lovers also grow another perennial plant for ornament. At the beginning of May, 3 to 4 seeds are planted squarely, 6 centimeters apart, directly outdoors. Four weeks after budding, only the strongest plant is left standing. The seeds of the cardoon can also be brought forward from the end of March and outdoors from the end of Maybe set. Deep, nutrient-rich and slightly moist soils are ideal. One square meter of space can be expected per plant.
You can find detailed step-by-step instructions here: Growing cardoons: sowing, care and harvest time.
Varieties: Can it be prickly?
Although there are now spineless cardoon varieties, Cardy connoisseurs still prefer varieties with spines because of their aroma. Ultimately, every garden lover has to decide for themselves whether this justifies the extra effort involved in cultivation and harvesting.
- Cardon argente épineux de Plainpalais
- Argenté de Genève
- Centofoglie
- Gobbo gigante di Romagna
Early fall: Harvest
The cardoon stalks, which are up to 80 cm long and tasty, can be harvested from September. Gourmets bleach the stems a few weeks before harvest to reduce the amount of bitter substances contained. To do this, the plant is tied up and wrapped in black foil or cardboard. This process is quite complex, which is why the plants in agricultural cultivation are now often bleached in a dark storage room after harvest.
Even in hobby cultivation, cardoons can no longer be bleached outdoors from the middle to the end of October. This can be remedied: the plant, including the root ball, must be bleached in a cool, dark cellar. Cardoon stalks can be kept for four to six weeks under good storage conditions.
The Taste of Ancient Egyptian Delicacy
Unfortunately, this wonderful winter vegetable is hard to find on the local markets. Cardy tastes slightly bitter, artichoke-like with a nuance of nutty flavors. Artichoke, rocket, radicchio and chicory lovers will love the excellent taste of cardoon. First you clean the stalks thoroughly and then - similar to rhubarb - pull off the fibrous skin generously. The stalks of cardy, cut into 4 to 8 centimeters, are best prepared in the pan or in the oven.
We have delicious recipes for you for these wonderful winter vegetables. Try it out next garden season: your neighbors and your taste buds will be surprised.
Like you close relativesLearn how to plant and care for artichokes in this article.
Many thanks to the hardworking photographers: Edsel Little, Leonora (Ellie) Enking, peganum, FOTOGRAFÍAS CANAL SUR, Txaber Allue Marti and Andreu Serra.