Porto Spineless Cardoon, Artichoke Flavor, Heirloom

Firefly Farm & Mercantile - Porto Spineless Cardoon are grown for their artichoke flavor. You eat the midrib and leaf stalks of the cardoon plant.  They should be blanched before harvesting.  You can use this as a side dish or is in used in stuffing, soups or stews. 

Blanching involves wrapping leaves in newspaper, burlap, or black plastic for a few weeks before harvesting. This prepares the stem for eating. These are also grown for their thistle like flowers and serrated silver green leaves. 

Perennial in Zones 6–10. Cynara cardunculus

Characteristics: 

Instructions -Sow seeds indoors ¼" deep. Plant outdoors after danger of frost has passed but the days are still cool. Fertilize liberally for best results. An annual in zones 3-6 (vernalization recommended) or perennial in zones 7+

• Sow Indoors: 8-10 weeks before the last frost
• Germination: 10-20 Days
• Plant Rows: 3-4' apart
• Plant Spacing: 2-3' 
• Full Sun

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