Cardoon Bianco Avorio

Cardoon Bianco Avorio has light green, finely incised leaves with thick, white to light green stems and thick, fleshy, white to light green leaf veins. This species, which is related to the Artichoke, is smaller than the Bianco Gigante di Romagna cardoon. Cardoon originates from the Mediterranean region. It is commonly eaten here, just like the artichoke. Cardoon can withstand heat and drought very well. It is a perennial that can withstand cold reasonably well, but not really frost. The leaves are hairy and deeply incised. Both leaves and stems can be eaten. The taste is also similar. Harvest as young as possible for a slightly sweet, slightly bitter taste. Cardoon stems are peeled and then cut into pieces and boiled for a long time. Cardoons are a forgotten vegetable, just like salsify, turnips and artichokes.

Cardoon is very versatile and healthy. It contains, among others, the vitamins: A, B1, B2, B3, B6, B11, C and K. And the minerals: calcium, phosphorus, iron, potassium, copper, magnesium,manganese, sodium and zinc. And protein, fibre and few calories. Cardoon is also very versatile, you can boil it, steam it, stew it, fry it, use it in oven dishes, wok it, eat it raw and add it to soups and other dishes. Cardoon is very tasty in combination with: tomato puree, olive oil, chives, garlic, parsley, minced meat, beef, pork, chicken, rice, cheese, coriander, lemon, cream, milk, butter, flour, paprika, thyme, eggs, crème fraîche, bulgur, cinnamon, chilli powder, ginger, lamb and ras-el-hanout. And with other vegetables such as: tomatoes, aubergines, potatoes, onion, chickpeas, broccoli, green beans, spinach, mangetout, carrots and cauliflower. Not hardy perennial. Height: 100 - 150 cm.