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CARDOON

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Originally appearing in Volume V05, Page 324 of the 1911 Encyclopedia Britannica.
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CARDOON , Cynara cardunculus (natural See also:

order See also:Compositae), a perennial plant from the See also:south of See also:Europe and See also:Barbary, a near relation of the See also:artichoke. The edible See also:part, called the See also:chard, is composed of the blanched and crisp stalks of the inner leaves. Cardoons are found to prosper on See also:light deep soils. The See also:seed is sown annually about the See also:middle of May, ih shallow trenches, like those for See also:celery, and the See also:plants are thinned out to to or 12 in. from each other in the lines. In See also:Scotland it is preferable to sow the seed singly in small plots, placing them in a mild temperature, and transplanting them into the trenches after they have attained a height of 8 or 10 in. See also:Water must be copiously supplied in dry See also:weather, both to prevent the formation of See also:flower-stalks and to increase the succulence of the leaves. In autumn the See also:leaf-stalks are applied See also:close to each other, and wrapped See also:round with bands of See also:hay or See also:straw, only the points being See also:left See also:free. See also:Earth is then See also:drawn up around them to the height of 15 or 18 in. Sometimes cardoons are blanched by a more thorough earthing up, in the manner of celery, but in this See also:case the operation must be carried on from the end of summer. During severe See also:frost the tops of the leaves should be defended with straw or See also:litter. Besides the See also:common and See also:Spanish cardoons, there are the prickly-leaved See also:Tours cardoon, the red-stemmed cardoon and the See also:Paris cardoon, all of See also:superior quality, the Paris being the largest and most See also:tender. The common artichoke is also used for the See also:production of chard.

End of Article: CARDOON

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