The Family Kitchen Gardener (1856)/Cardoon
CARDOON.
Cy’nara Cardūnculus.—Cardon, Fr.—Kardonen, Ger.
The Cardoon is somewhat like the Artichoke, but rises to a greater height, and, with it, may be classed as one of the fanciful vegetables, grown exclusively for the name, or to please the fancy of some professed epicure. At least it has but little nutriment; the tender stalks, after being blanched, are either stewed or put in soups or salads during Autumn and Winter.
Culture.—This is easily accomplished, by sowing the seeds about the middle of Spring, where they are to remain. They succeed in soils of a sandy loam, inclining to moisture, well enriched by manure. Plant the seeds in a row six inches apart and one inch deep. When they come up, thin them out to one foot apart, as they require room to grow four feet wide and five feet high. Keep clean from weeds, hoe deep and frequently. About the beginning of October, when the plants have attained their full size, they should be prepared for blanching; choose a dry day, and tie the leaves of the plant carefully and lightly together with matting or small hay-bands. previously removing all the damaged or decayed ones; keeping the whole upright, binding the plant closely round with twisted straw or hay-bands, from the root to about two-thirds of its height, covering it so as to prevent the earth from coming in contact with the ribs of the leaves; then earth them up the height of the bands, as directed for Celery. In three weeks they will be sufficiently blanched for use, when they may be taken up as wanted. In severe weather protect them as directed for Celery.
