Porto Cardoon Seed

When boiled, cardoon’s midrib and leaf stalks have an artichoke-like flavor (not for eating raw). Both parts are typically used as a side dish, stuffing ingredient, or in soups and stews. Before eating cardoon, it must be blanched. To blanch the stalks, firmly tie them together and wrap them in black plastic or black and white newspaper. The 3–4′ tall plants will produce huge purple thistle-like flowers if left unharvested. The silver-green leaves are strongly lobed and serrated, making them a unique addition to flower arrangements. Plant with no spines. In Zones 6–10, it is a perennial. 11,600 seeds per pound on average

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