The midrib and leaf stalks of cardoon have a similar flavor to artichoke when boiled (not for eating raw). Both portions are commonly used as a side vegetable, addition to stuffing, or in soups and stews. Cardoon must be blanched before it can be eaten. To blanch, tie the stalks up firmly and wrap with black plastic or black-and-white newspaper. If left unharvested, the 3–4' tall plants will produce large purple thistle-like flowers. The sharply lobed and serrated silver-green leaves are a unique addition to flower arrangements. Significantly reduced spines. Perennial in Zones 6–10.

Specs:

• Packet: 25 seeds
• Avg. 11,600 seeds/lb