Cardy, Kardone, Cynara cardunculus - care and recipes for preparation

If home gardeners like to follow historical paths in vegetable growing, the cardoon should not be missing in the planting plan. The Mediterranean crop inspires with its bizarre beauty and tasty leaves, to which it owes the name of the vegetable artichoke. Immerse yourself in the wondrous world of a Cynara cardunculus, whose outstanding attributes are revealed in a profile. A tried and tested manual illuminates the uncomplicated maintenance in all details. How the cardy turns into a culinary delight is explained by the most delicious recipes for its preparation.

Characteristics

• Plant family: Asteraceae
• Generic name: Artichokes (Cynara)
• Name of the species: Cardy, Kardone (Cynara cardunculus)
• Popular names: vegetable artichoke, Spanish artichoke
• Distribution areas: entire Mediterranean area
• Short-lived, herbaceous, thistle-like perennial
• Minimum temperature: 10 degrees Celsius
• Height: 30 to 150 cm
• Growth habit: spreading rosette with long-stemmed pinnate leaves, downy hairy, with and without spines
• Inflorescence: thick stem with purple, thistle-like flowers from August to September
• Location: sunny, preferably mildly moist location
• Soil quality: deep, nutritious, fresh to moist
• Lime tolerance: tolerant of lime content and pH value
• Use: winter vegetables, ornamental plants, dried flowers, medicinal herbs (medicinal plant of the year 2003)

Cardy and artichoke are closely related botanically and look very similar. The main difference is the different types of preparation. The cultivation of artichokes is aimed at harvesting the budding inflorescences with the juicy, fleshy flower base. In contrast, cardoons bear significantly smaller flowers in greater numbers and are cultivated for to harvest the appetizing, thick-fleshed leaf stalks as vitamin-rich, spicy-bitter ones Winter vegetables.

Care instructions

Successful cardy care begins with the careful choice of cultivation method. Home gardeners do not buy expensive young plants, but grow cardoons from seeds. A pronounced frost sensitivity makes direct sowing of Cynara cardunculus a risky undertaking that is only promising in mild wine-growing regions. So that young vegetable artichokes start the season with a vital growth advantage, the focus is on sowing behind glass. The following care instructions explain the correct procedure and all further steps of a competent cultivation up to a rich harvest in autumn.

sowing

When the light conditions on the windowsill improve in mid / late February, the time window for sowing opens. The ability of the seeds to germinate is optimized if you soak the seeds in lukewarm water or chamomile tea 24 hours beforehand. Although the adult plants are among the strong eaters, a lean substrate is required for cultivation, such as the fine, loose organic seed soil from Floragard, coconut fiber substrate or herb soil. Small pots with a bottom opening as a water drain are ideal as seed pots. To keep the seeds at a constant temperature of 20 to 25 degrees, we recommend using a heated mini greenhouse. Alternatively, a place on the sunny windowsill above an active radiator can be considered. How to expertly sow cardy seeds:

• Fill the seed pots with potting soil up to a finger's width below the rim
• Put up to 4 seeds in each container at a distance of 6 cm between 3 and 5 cm deep into the soil
• Press the substrate on and spray with room temperature water
• Put pots in the greenhouse or place them under a transparent hood
• Keep the soil constantly slightly moist for the following 4 weeks
• Do not fertilize seedlings

Once germination begins, your pupils can leave the greenhouse. A cover has also done its job at this point and will be removed. For further growth, cardoon seedlings are content with temperatures between 15 and 18 degrees Celsius in a bright, not full sun location. After a month, select the weak seedlings so that the strongest specimen remains in each pot. This procedure saves the young Cynara cardunculus the strenuous pricking in individual pots and protects the tender roots.

Planting time

In the second half of May, the planting time for early cardy in beds and tubs begins. The cold Sophie serves as a point of reference. May as the last of the ice saints heralds the definitive end of the cold season. In mild wine-growing regions, home gardeners can start direct sowing from this date.

Location

So that the Spanish artichoke fulfills all horticultural and culinary hopes, the focus is on the following framework conditions:

• Sunny, warm location
• Gladly humid and airy
• Nutrient-rich, deep soil
• Fresh and moist to moderately dry with good permeability

Since these light and soil conditions are the rule in the kitchen garden, the choice of location will cause you little headache. In the bucket, Cardy would like a sun-drenched place on the balcony as well as a nutrient-rich, peat-free organic vegetable soil based on compost.

In the bed

If you have concerns about the nutrient content of loamy-sandy soil, we recommend incorporating 3 liters of compost and 100 grams of horn shavings per square meter of bed area. Please loosen up heavy garden soil with a tendency to compaction with sand and leafy soil. While you are busy tilling the soil, place the potted cardoon root balls in a bucket of water. How to properly plant Cardy in the bed:

• Dig spacious plant pits at a distance of 100 cm x 100 cm
• Enrich the excavation with horn shavings and compost
• Pot water-soaked young plants
• Plant a cardy in the middle of each pit using the enriched soil
• Important: the root disc is just below the surface of the soil

Press the soil firmly with both hands and pour on. Then mulch with bark mulch, compost or leaf soil.

In the bucket

Balcony gardeners plant an expansive Cynara cardunculus in a large tub with a volume of at least 10 liters. A drainage made of potsherds on the bottom of the pot reliably prevents waterlogging. First fill in vegetable soil halfway up. Then plant a water-soaked, potted cardoon so that the previous planting depth remains unchanged. At the same time, a 2 cm wide watering edge should remain free so that no rain or irrigation water can overflow.

Water and fertilize

The care program is dominated by water and nutrient requirements at the highest level. The substrate must never dry out because Cynara cardunculus rarely recovers from drought stress. The Mediterranean vegetable plants are also sensitive to waterlogging in beds and buckets. How to water and fertilize Spanish artichokes correctly:

• Water regularly for constant soil moisture
• Water twice a day on hot summer days
• Let the water run directly onto the ground without causing waterlogging
• Fertilize cardoons in the bed every 2 weeks with compost and nettle manure
• Add liquid organic vegetable fertilizer to the irrigation water in the bucket every week

Freshen up the mulch layer regularly so that the soil in the cardoon bed stays moist and warm for longer and receives additional nutrients.

Bleach and harvest

The bitter-rich stems of a Cynara cardunculus become more tender when they bleach in the weeks leading up to harvest. The procedure is undoubtedly time consuming and tedious. Those who take the trouble will be rewarded with culinary enjoyment of star quality. How to do it right:

• Tie the leaves loosely together at the end of August / beginning of September in dry weather
• Pile stalks 20 cm high and cover with jute tape or corrugated cardboard
• Air must be able to circulate within the jacket

In the end, each wrapped cardy looks like a small palm because only the tips of the leaves protrude from the shell. After 2 to 4 weeks, the process is complete and you can harvest the bleached petioles.

Harvesting cardoons - this is what you should pay attention to

Cynara cardunculus can only be stored for a short time. Ideally, you should therefore harvest the amount you currently need. Cut off the fleshy petioles with a sharp, clean knife. Just before preparation, remove the prickly leaves and peel off the fibrous peel, similar to how with rhubarb.

Recipes for preparation

Friends of the slightly bitter aroma of rocket, chicory or radicchio will appreciate the following cardy recipes. For easy preparation, the peeled leaf stalks are cut into 4 to 6 cm long pieces. Peeling is particularly easy if you use an asparagus peeler. These culinary variations are very popular with amateur chefs:

Quick cardy takeout

Bring the water to the boil with a dash of vinegar or lemon juice. Add pieces of cardoon and cook until al dente. Serve hot and enjoy straight away. Alternatively, bring to the boil in salted water, add milk and cook for 5 minutes. Consume when the stalk ribs are still firm.

Baked cardy with saffron mayonnaise and baguette

Ingredients for 4 persons:

• 2 kg of peeled cardoon stalks
• 2 liters of water
• Juice from 1 to 2 squeezed lemons
• Flour for turning
• 3 eggs
• 3 tbsp grated parmesan

Ingredients for the saffron mayonnaise:

• 2 egg yolks
• 200 ml of sunflower oil
• 1 teaspoon medium hot mustard
• 1 tbsp vinegar
• 1/2 teaspoon saffron
• 1 teaspoon salt
• 1 pinch of pepper

To serve:

• Baguette

Preparation:

Cut cardoon stalks into 5 cm pieces and cook in a pot with lemon water for 20 minutes until al dente. Beat the eggs, stir and mix with the Parmesan cheese. Turn the cardy pieces in flour and pull them through the egg and cheese mixture. Bake in hot oil in a pan until golden. Place the baked cardon bites in a baking dish and keep warm in the oven at 90 degrees until eaten.

For the mayonnaise, put all the ingredients in a mixing bowl. Mix with the mixer until it has a creamy consistency. Transfer to a small bowl and refrigerate until ready to serve.

Cut the baguette into slices. Toast in the toaster or in the pan. Serve with the baked cardoons and saffron mayonnaise.

Swiss cardoon gratin with bechamel sauce

The following recipe is of main course quality and will be enjoyed by the whole family.

Ingredients for the cardoon gratin:

• 1 bowl of cold water
• Juice of a squeezed lemon
• 4 cardoon stalks (about 800 grams)
• 2 liters of water
• 100 ml milk
• 1 tbsp salt
• 150 g grated cheese (e.g. B. Gruyère)
• greased baking dish

Ingredients for the bechamel sauce:

• 1 tbsp good butter
• 1 heaped tablespoon flour
• 200 ml of milk
• 100 ml of cream
• a pinch of nutmeg
• salt and pepper

Preparation:

Pour lemon juice into the water. Peel cardon stalks and cut into 6 cm pieces. Immediately place in the lemon water to prevent brown discoloration. Pour 100 ml of milk into 2 liters of water and bring to the boil. Add a pinch of salt and the pieces of cardoon. Cook for 20 to 25 minutes firm to soft to the bite and drain. Layer up alternately with the grated cheese in the greased baking dish. Cook in a preheated oven at 220 degrees for 20 minutes.

For the bechamel sauce, heat the butter in a kettle. Sprinkle in flour while stirring rapidly with the whisk, without the flour discoloring. Take the pot off the fire. Add the cream and milk and bring to the boil, stirring constantly. Then simmer for 10 minutes over a medium heat, stirring occasionally. Finally, season to taste with salt, pepper and nutmeg.