CARDOON

Cynara Cardunculus



This plant is nearly related to the Globe Artichoke, and it makes a

stately appearance when allowed to flower. Although the Cardoon is not

widely cultivated in this country, it is found in some of our best

gardens, and is undoubtedly a wholesome esculent from which a skilful

cook will present an excellent dish. The stalks of the inner leaves are

stewed, and are also used in soups, as well as for salads, during autumn

and winter. The flowers, after being dried, possess the property of

coagulating milk, for which purpose they are used in France.



In a retentive soil Cardoons should be grown on the flat, but the plant

is a tolerably thirsty subject, and must have sufficient water. Hence on

very dry soils it may be necessary to put it in trenches after the

manner of Celery, and then it will obtain the full benefit of all the

water that may be administered. In any case the soil must be rich and

well pulverised if a satisfactory growth is to be obtained.



Towards the end of April rows are marked out three or four feet apart,

and groups of seed sown at intervals of eighteen inches in the rows. The

plants are thinned to one at each station, and in due time secured to

stakes. Full growth is attained in August, when blanching is commenced

by gathering the leaves together, wrapping them round with bands of hay,

and earthing up. It requires from eight to ten weeks to accomplish the

object fully. The French method is quicker. Seed is sown in pots under

glass, and in May the plants are put out three feet apart. When fully

grown the Cardoons are firmly secured to stakes by three small straw

bands. A covering of straw, three inches thick, is thatched round every

plant from bottom to top, and each top is tied and turned over like a

nightcap. A little soil is then drawn to the foot, but earthing up is

needless. In about a month blanching is completed.