This tall member of the thistle family is native to the Mediterranean region and has been cultivated in Europe since the 15th century. It’s thought that wild cardoon was eaten by the Greeks and the Romans, although it was probably referred to as artichoke, to which this stalk vegetable is closely related. Cardoon is still very popular in Italy where it is known as cardoni or ‘cadi’. Cardoon’s botanical name is Cynara cardunculas and it belongs to the Compositae family. Other members of this botanical family include lettuce, endive and chicory. Cardoon is cultivated in France, Spain, Italy, Australia and Argentina. It is also highly evasive, growing wild in many countries. It fact, in North America it is listed as an invasive species with the USDA.

Culinary Uses: Wild cardoon resembles celery ribs, only flatter, wider and slightly thorny. The outer ribs are tough and need to be removed before cooking, as do any leaves. After which you may have lost up to half the cardoons volume before uncovering the inner crispy stalks. With cultivated cardoon a technique is used which deprives the vegetable of light for the remaining few weeks before harvesting. This makes the cardoon softer.

Some people describe the taste of cardoon as similar to artichoke, while others compare its taste to salsify or celery. This is probably because not only the taste but also the color and texture of cardoon depends on its variety. However most varieties have a bitter taste and should not be eaten raw. Cooking the cardoon for 15 minutes in boiling salted water, naturalizes any bitterness. Cardoon pairs well with cheese sauces and is good in gratins. It can be baked, boiled, fried or made into soup. It is also good cold in salads or with garlic sauce dips, such as aioli. Cardoon is interchangeable with asparagus or celery in most recipes.

Nutrition: Cardoon is significant source of iron, calcium, potassium and vitamin C. It is also a good source of magnesium. One hundred grams of cooked cardoon contains 22 calories and 0.8 grams of protein.

Research has demonstrated that cardoon is a good source of flavonoids. Flavonoids are non-nutrient, phytochemicals found in the color pigments of fruits and vegetables which act as antioxidants when consumed. Although flavonoids are non essential, they help prevent chronic diseases such as cancer and have many other health benefits. However, flavonoids are excreted so our bodies can benefit from a constant daily supply of them.

Two of the most prevalent and important flavonoids in cardoon are apigenin and luteolin. Both apigenin and luteolin are anti-tumor, anti-inflammatory and are associated with free radical scavenging or the ability to destroy harmful free radicals. While cardoon is a good source of luteolin, the best food source is celery. Research indicates that apigenin may reduce the risk of ovarian cancer and leukemia. It may also relieve the effects of gout by helping to prevent the build up of uric acid. Cardoon also helps improve the digestive system, and can lower LDL or bad cholesterol which helps prevent cardiovascular disease. It also has sedative properties.

Wild cardoon: image credit. Primary image, cardoon flower. Image credit.