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As a comment about Cardoon (Cynara cardunculus 'Gobbo di Nizza'), Calif_Sue wrote:

A rare variety, the white stalks can be eaten in a variety of ways: fried, sauteed, pickled, or eaten raw dipped in olive oil. The roots are also tasty and can be used in the same way as parsnips.
A beautiful ornamental plant.
Name: Rose Keppler Moradian
Santa Barbara (Zone 9a)
Garden Ideas: Level 1
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awesomeblossom
Oct 22, 2015 8:45 PM CST
Sue, I'd love to know more about how you prepare your Cardoon. I grow mine ornamentally and always feel a tad quilty when I take off those bottom leaves.
Rosey Posey
Name: Suzanne/Sue
Sebastopol, CA (Zone 9a)
Sunset Zone 15
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Calif_Sue
Oct 22, 2015 11:26 PM CST

Plants Admin

I don't grow it, I found general comments in a catalog somewhere and summarized. Thumbs up
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Name: Rose Keppler Moradian
Santa Barbara (Zone 9a)
Garden Ideas: Level 1
Image
awesomeblossom
Apr 3, 2016 11:08 AM CST
Cardoon is a focal point in the gardens I design. The spineless sort have genetic diversity. In these photos one blooms light pink, the other has fat leaves.
Thumb of 2016-04-03/awesomeblossom/18a6c4
Thumb of 2016-04-03/awesomeblossom/4a2dcb

Rosey Posey

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