Cardoon

Cardoon (Cynara cardunculus) is the untamed cousin of the globe artichoke—and it brings just as much drama to the garden. Native to the Mediterranean, this striking perennial is grown for its bold, spiny foliage and tasty leaf stalks. Think celery, but with attitude—and thorns!

Unlike artichokes, which are prized for their flower buds, the edible part of the cardoon is its thick, ribbed stalks. These are traditionally blanched to reduce bitterness and cooked into rich stews, baked dishes, or even battered and fried. It’s a culinary staple in Southern France, Spain, and Italy—especially around the holidays.

In full bloom, cardoon puts on a spectacular show. Its massive silver-gray leaves can reach over 3 feet long, and it produces huge, thistle-like purple flowers that attract bees, butterflies, and other pollinators. It’s not just edible—it’s an ornamental powerhouse.

Cardoon is a proud member of the daisy or sunflower family (Asteraceae), which includes other familiar edible plants like lettuce, chicory, sunflower, Jerusalem artichoke, safflower, and dandelion.

Historically, cardoon was believed to stimulate appetite and aid digestion—and it was even used as a natural coagulant in cheesemaking! Though less common in modern kitchens, this Renaissance veggie is making a comeback in ornamental and edible landscapes.

Beautiful, useful, and a little wild—cardoon is the garden rebel you didn’t know you needed.