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Cardoon  (Cynara cardunculus)

GROWING SUMMARY​

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  • Onions are frost hardy and germinate best between

  • Timing:  

  • Direct Seeding

  • Growing Seedlings
    Germination temperature

  • Bed Preparation
    Raised beds
    On the flat

  • Plant Spacing
    Germination temperature

  • Irrigation
    Germination temperature

  • Pests and Diseases
    Germination temperature

  • Harvesting
    November – January depending on variety & location

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GROWING SUMMARY​

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  • Cardoons are a type of perennial thistle similar to globe artichokes They are grown as annuals for the tender ribs of young, blanched leaves. If allowed to go to flower they grow very tall (up to 2m) and put on a head of small globe artichoke like flowers. They need full sun and make a beautiful  addition to the back of flower beds during winter and spring. 

  • Seeds are easily germinated in a warm place (21-26°C) late winter/spring and are ready to plant out after 8-12 weeks once there is no danger of frost. 

  • Prepare the ground well. Cardoons thrive in fertile soil.

  • Give the plants plenty of room. 1- 1.5m between plants.

  • Drip irrigation

  • Virtually no pests or diseases

  • Once the plant is close to a metre high pull the leaves together and wrap in news paper or hessian. The stems of the leaves will be ready to eat in 4-6 weeks. Harvest the whole plant at ground level.

VARIETIES​

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There is only one variety available.

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It spreads easily by seed and is considered a declared weed in SA, TAS & VIC.

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MORE INFORMATION

It is rare to find Cardoons in vegetable gardens in Australia. It is the Italians that know about them and savour their bitter taste and health giving properties. They are grown in exactly the same way as globe artichokes but they are much taller and hardier. They require less nutrition but do best when well watered. The leaf stems are ready for harvest during winter so are a useful edition in the kitchen moving into spring when there is much less choice of vegetables ready for harvest.

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Italians are know to pair blanched cardoon with Bagna Cauda an ancient dipping sauce made from anchovies, garlic, butter, olive oil and cream.

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