CARDOON 



THE Cardoon (Cynara cardunculus} is by no means 

 a common vegetable, but is one well worth extended 

 cultivation, being distinct from other vegetables. It is 

 a perennial belonging to the southern parts of Europe. 

 This plant is closely related to the artichoke; indeed it 

 may be thought that the Globe variety and the Cardoon 

 are one, but with the latter plant it is the fleshy leaf- 

 stalk that is edible, and in this the plant more re- 

 sembles Celery. The stalks or ribs of the plants are 

 blanched like Celery, and may be cooked in a variety 

 of ways, and when well served they constitute a tender 

 and good dish, but I fear the cooking of this vegetable 

 in this country is not well known. On the continent 

 the Cardoon is much esteemed, and considered a choice 

 dish. There are some half-dozen varieties under culti- 

 vation. I am aware that nominally there are more, 

 but they vary mostly in name and in the size of the 

 plant. The commoner form has spineless leaves, the 

 leaf-stalk is solid, but mere size does not in this vege- 

 table like others denote quality, as I have found that 

 the larger growers are different in flavour and less 

 tender or succulent. This should be borne in mind, as 

 in all vegetables, common or otherwise, it is important 

 to grow those that give the best quality. The Spanish 

 Cardoon is the variety mostly grown in this country, 

 and the kind that nursery and seedsmen usually send 

 if the Cardoon is asked for, and no specific variety 

 stated, but it is by no means the best, and is a 

 large grower having spineless leaves, and like the 

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