Victory Seeds®

Rare, Open-pollinated & Heirloom Garden Seeds

Hello, Guest | Sign In | Logout
View Shopping Cart - 0 item(s) in cart - Total $0

Victory Heirloom Seed Company - Preserving the future, one seed at a time!

"Preserving the future,
one seed at a time."

New for 2015
Holiday Gift Ideas
Vegetable Seeds
Grain Seeds
Flower Seeds
Herb Seeds
Tobacco Seeds
Bulk & Web Only Seeds
Traditional Garden Tools
Bookstore
Hard Goods
Apparel
Themed Gardens & Kits
Composting Redworms
Custom Seed Favors
Cover Crop Seeds
Late Summer / Fall Seeds

Need to get serious . . . Victory Gardening.


No GMOs Here!

We are an early signer of the Safe Seed Pledge

All of our rare and heirloom seeds are open-pollinated, non-hybrid and are not treated with chemicals.


Liberal, Oregon



Recent Honors

We're a Garden Watchdog Top 5 company

We're a Garden Watchdog Top 5 company

Please rate us at:


Click here for more info on how to be rewarded for your support!

You can be rewarded for supporting our preservation work. Click here to find out how.



Home>Vegetable Seeds>Artichoke & Cardoon
Tenderheart Cardoon
Tenderheart Cardoon
Tenderheart Cardoon
Item Id: 3010022

Your Price:
$2.25
Availability:
In Stock
Quantity
Email a friend
Be the first to review this Item!
Add to Wish List

You will earn 2 Victory Points™ when you purchase this item.
Click here for more information about Victory Points™.

Description

'Tenderheart' Cardoon Certified Naturally Grown Seed
Cynara cardunculus

Cardoon is a clump forming tender perennial with pinnatifid (spiny) silver gray leaves that develop up to twenty inches long.  Purple, two to three inch flower heads will develop throughout the summer growing season.

They were first cultivated as a vegetable by the French and said to have been brought to America in the 1790s by the Quakers.  A relative of the artichoke, the growing characteristics and requirements are similar.  However, instead of eating the flower heads, like you do with an artichoke, the thick, fleshy leaf bases, hearts and roots are eaten.  Some people tie (see image below right) and blanch by mounding with soil. They have a slightly spicy, celery-like flavor.

They should be wrapped in in paper and have dirt mounded around them to over winter in cooler climates. Harvest is enjoyed beginning in late spring to early summer.

The plants can grow over seven feet tall and make an interesting and attractive addition as an edible ornamental in your beds and gardens.  With a bit of care, the plants will remain productive for five to seven years. Each packet contains one gram, which is approximately 15 to 20 seeds.  USDA zones 8 to 10.

Video

Cultivation: For success with these plants, get them started indoors in late January or early February. Click here for seed starting ideas. This is also how you can grow them, as annuals, in colder regions. Transplant into the garden after all danger of frost has passed. This will ensure that your plants will be well developed before the cold weather sets in.

Grown from seed, up to 25% of the plants will be useless. This is due to the genetic makeup of the plants and not an inherent problem with our seed stock. Cull sickly and albino plants at transplanting time. Eliminate non-productive plants after the growing season is over.

From your select plants, you will be able to save seed and divide the clumps to increase your stands. Division is a good method for propagating additional plants with known traits.

Selection and Storage Tips:  Select stalks that are firm and silvery, grey-green in color.  Like any produce, stalks are best used fresh but will store in the refrigerator for up to two weeks my wrapping the base of the stalks in damp paper towels and surrounding them with a paper bag.

Preparation and Cooking Tips:  Cardoons are pre-cooked to remove any bitterness.  Peel and remove the strings from the stalks and then blanch in boiling, salted water until they are nearly tender enough to stick a fork in them.  This can take from fifteen to thirty minutes.  Drain in a colander and quickly rinse in cold water to stop the cooking process.  Place in a bowl of water.  Some people blanch and then remove the strings.  They are now ready to use in for favorite recipe.

Recipe Ideas:  Eating cardoons can be as simple as tossing the cardoon, as prepared above, with a vinaigrette dressing, lemon butter, or covering in a cheese sauce.

Fritto di Cardoni (Fried Cardoon)

Ingredients:

  • 1 pound cardoon
  • 1 cup flour
  • 1 tablespoon good olive oil
  • 1 egg, separated
  • A pinch of salt and garlic powder to flavor
  • Cold water

Mix a batter from the above ingredients by stirring the yolk with the other ingredients (except for the egg white) into the flour, then slowly add water until you have a not relatively thick batter.  Stir well and let the batter rest for several hours.  After it has rested, whip the egg white and fold it into the batter.

Prepare cardoon stalks by precooking (see preparation and cooking tips above).  Cut the prepared stalks into bit size pieces and sauté them in butter.  Lightly salt them at this point.  After they are light brown in color, remove, roll in flour, dip them into the batter, and deep fry them in fresh olive oil.  Delicious!

Related Items
Green Globe Artichoke
Green Globe Artichoke
$2.25