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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.
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