Cardoon is quite similar to Globe Artichokes, to which it is related. Cardoon is grown as an annual for its young leaf-stalks, though it is a perennial plant. The Cardoon stalks which are blanched and are eaten like celery or other vegetable stalks. Cardoon grows best in well-drained soils that are rich in organic matter derived from well-aged compost or manure. Prepare the beds to plant cardoon well in advance to ensure the organic matter is well-aged and is unlike to burn the seedlings. Cardoon is usually blanched to improve the flavor and tenderness. About 3 to 4 weeks before harvest, tie groups of leaves together in a bunch. Or you can wrap paper or burlap around the stems, or build up the soil around the stems to exclude light. To harvest, cut off the steams at the base and discard the leaves. Then slice the stalks into medium size pieces. Place the stalks in boiling water and cook for around 20 minutes until tender. Alternatively, the stalks can be steamed or stir-fried after blanching. Drain the cooked Cardoon stalks. Remove the outer surface of the stalks before using. Cardoon can be used in a variety of dishes, or as a side dish.
Seed Depth: Plant seed in seed trays and plant out after 4-6 weeks. Seed can be sown directly into the ground after the last frosts, when the soil is warm. Plant seeds about 10 mm (1/2 inch) deep. Planting in seed trays and then transplanting is more reliable.
Space between plants: Space plants about 50-100 cm (2-3 feet) apart. Space rows about 100-120 cm (3-4 feet) apart
Harvest Time: Harvest the steams about 4-6 weeks after cutting off the plants at ground level to promote new growth.
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