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Cardoon
Every knowledge on vegetables, health and nutrition.
Scientific Name
Cynara cardunculus (Asteraceae family).Common name
Cardoon
Varieties ans seasons
Cynara cardunculus, “Argenté épineux de Plainpalais” is a spiny plant with AOC certification in France. It is characterised by thorns on the stalks and by its silver-blue leaves. It has a very refined taste. Cynara cardunculus, spineless cardoon is recognisableb by its hollow, less flavoursome midribs, which are most often used in soups. Still called "Chardonette", "chardonerette", in France, cardoons are a speciality of Lyon.
Vegetable garden: growing cardoon
This garden giant is a vegetable from the artichoke family. Highly decorative with its silvered leafage, it forms a full and spiny cluster 1.5 m high.
Hardy in its region of origin, the Mediterranean area, it is grown as an annual in France. It is sown at the end of April in a pot under shelter. Planting takes place in May, fully exposed to the sun in well-drained soil. At the end of September, the stem is earthed up before the leaves are linked together, after removing any damaged leaves.
The whole plant is then surrounded by an opaque material to protect the heart to ensure it whitens.
Consumption
The leaf ribs are eaten boiled, fried in meat juices or in a gratin dish with a white sauce. Its taste is bitter with a hint of sweetness.
It was grown intensively in Europe in the Middle Ages. It is still popular in Italy, Spain, Argentina, Australia and France, where it is grown, but largely unknown in North America. It is well-known to the inhabitants of Geneva, who have created an AOC certification for it.
Nutritional values (per 100 g)
Raw* | RDI** | |
|---|---|---|
Energy | 13 kcal | |
Proteins | 0.8 g | |
Carbohydrates | 2.2 g | |
Fat | 0.1 g | |
Fibres | 2 g | 30 g |
Sodium | 23 mg | |
Potassium | 400 mg | 2,000 mg |
Calcium | 70 mg | 800 mg |
Vitamin B9 | 34 µg | 200 µg |
* Ciqual 1995 ** Recommended Daily Intake
Nutritionist’s advice
Cardoon is an excellent source of fibre and potassium and a good source of magnesium. It is reputed to enjoy soothing properties.
What is about portion...?
-a child portion : half a cup
-an adult portion : a cup and a half
Cooking and nutrition: tasty combinations
-"Cardons à la Moelle” is a Lyon speciality, with a history stretching back hundreds of years: a celebrated and delicious dish, it’s an ideal accompaniment to meat. It is also a major source of fibre.
-Cardoon gratin: after steaming the cardoons, cover them with white sauce and cook them “au gratin” with grated cheese. Calcium, phosphorus, fibre and vitamins guaranteed.
