Red Cardoon Rouge dAlger - Cynara cardunculus

Cardoon 'Rouge d’Alger' is a very attractive variety with reddish, broad, fleshy ribs that contrast beautifully with the silvery blue serrated leaves. This virtually spineless variety is also very heat-resistant. Sow from April to July for harvests 4 months later.

Cardoon is a large plant related to the globe artichoke. It has long, serrated, silver-grey leaves and lavender thistle-like flowers. The spined varieties have a stronger flavour than the spineless "inerme" varieties but they are more difficult to harvest. Cardoon can be grown as an ornamental plant or as a vegetable. Make sure to give it enough space - mature cardoons can reach 1.50 to 2 m in height and 1 m in width. When grown as a vegetable, the ribs (i.e. leaf stems) are blanched then fried, braised, or tossed into a salad or a gratin.

Harvest: With the exception of self-blanching varieties, cardoons need to be blanched 3 weeks before harvesting. Blanch the stems as and when required. When deprived of light, the leaves will whiten and become more tender. Tie the leaves together in a loose bunch. Make sure air can circulate. Surround them with thick cardboard, allowing the tops of the leaves to stick out. Make a 25 cm high mound of soil around the base of the plant. After about 3 weeks, uncover the leaves and cut them off at ground level.

Storage: Fresh ribs will keep for a few days in the refrigerator. To prolong harvests throughout winter, pull up the cardoon clumps before the first frosts. Place them in sand in a frost-free, dark place, and keep them watered.

Good to know: Cardoons like rich, fertile soil. Grow them after plants from the Fabaceae family (such as peas or beans) as the soil will be enriched with nitrogen. Cardoons are relatively slow-growing plants and can be grown alongside plants with shorter life cycles such as lettuces or radishes.