Bianco Avorio has light-green, jagged leaves with thick white till light-green stems and thick, fleshy white till light-green veins. This variety is related to the artichoke. Bianco Avorio is smaller than Bianco Gigante. Harvest while young for the best flavour. Peel the stems and cut them into little pieces. Eat them cooked. Cardoon is forgotten vegetable like Black Salsify and artichokes.
|Scientific name||Cynara cardunculus|
|Sowing guide||Download PDF|
|Harvesting period||half september - eind oktober|
Indoor sowing: end of march - half may
Outdoor sowing: half may - june
Germination: 1 - 2 weeks
Germination temp.: 15 - 20 °C
Sowing depth: 2 - 3 cm
Plant distance: 1 meter
Plant position: sunny and sheltered
Harvest period: half september - end of october
Sow indoors in seperate pots from the end of march. Sow approx. 3 seeds in 1 pot filled with moist potting soil approx. 2 - 3 cm deep. Cover the seeds with a thick layer of soil and keep moist. Cardoon is a dark germinator. Put the pots away in a warm room or a propagator. Thin the seedlings to 1 strongest per pot, when they're large enough to handle. Transplant the seedlings to a very warm and sheltered plot approx. 1 meter apart, in the middle of may, when there's no longer any risks of night frosts. Give them free draining soil, deeply loosened soil and a lot of nitrogen in the soil. Keep moist and weedfree.
Sow outdoors on a very sunny plot with some shelter and free draining soil, from the middle of may, when there's no longer any risks of night frosts. Give them free draining soil, deeply loosened soil and a lot of nitrogen in the soil. Keep moist and weedfree. Keep the seedlings approx. 1 meter apart. Thin the seedlings to 1 meter apart when the seedlings are approx. 15 cm in size.
Harvest the cardoon from the middle of september. Cover the plants with some black plastic approx. 2 - 3 weeks before the harvest to bleach the plants. Harvest the flower heads, the fleshy stalk and the veins of the leaves. Blanche them shortly. The flavour is slightly sweet and bitter. Harvest young for a sweeter flavour. Eat cardoon as fresh as possible.