CARDOON 
The Cardoon {Cynara cardimculus) 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 
ieaf-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 
i8 
