Cardoon

Cynara cardunculus

vegetable

Cardoon is a dramatic, silvery, thistle-like relative of the artichoke grown for its tender, blanched leaf stalks, which taste of mild artichoke and celery. Architectural 4 to 6 foot plants also make a bold ornamental and, if left to flower, draw bumblebees to violet thistle blooms.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Peas: Fix nitrogen for this hungry, fast-growing crop
• Cabbage: Shares rich, moist soil and uses lower space beside the tall cardoon
• Beans: Add nitrogen and use the bed early before cardoon fills out

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Blast colonies off with water and encourage ladybugs, especially down in the leaf crowns

• Slugs and snails →

  Keep mulch back from the stalks and set traps around young plants

🌾 Harvest & storage

Cut the blanched plant at the base after four to six weeks of blanching, usually 120 to 150 days from sowing, and trim off the leaves and spines. Use the inner stalks and ribs; they keep one to two weeks wrapped in the refrigerator.

🥗 Nutrition & benefits

Cardoon stalks are low in calories and provide fiber, potassium, and folate, plus cynarin, the same compound in artichoke valued for digestion.