Cynara cardunculus

Names

Names

Scientific: Cynara cardunculus

English: Cardoon

Portuguese: Cardo

Origins

Origins

Family: Asteraceae

Origin: Southern Europe

Life Cycle: Perennial

Properties

Properties

Aroma
Medicinal
Edibility

Parts Used

Parts Used

See Here
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Scientific NameCynara cardunculus
English NameCardoon, artichoke thistle, cardone, cardoni, cardi.
Portuguese NameCardo, cardo-do-coalho, cardo de Castilla, carciofo selvatico.
German NameSpanische Artichocke.
FamilyAsteraceae
OriginSouthern Europe
HabitatPlaces dry, rocky and clayey.
Life CyclePerennial
Preferences CultivationSunlight exposure, adapts to any soil but prefers rich soil and moist during growth. Wind resistant at temperatures down to about -10°C.
Method of propagationSowing - the seeds should be sown by mid-April and is expected to mature between September and October.
Ornamental CharacteristicsFlowering from August to September. H: 2 m, ᴓ 1 m
Description of smells and flavorsThe sweet aroma of the flower buds is palatable, unlike flavor of the stems, which highlighted some bitter notes.
Properties MedicinalThe main medicinal properties are Anticholesterolemic, bile and antidiabetic, it is recommended to lower the levels of blood cholesterol, as a digestive and diuretic. The plant is also indicated for the treatment of eczema, rashes and problems in the biliary tract and liver.
Properties EdibilityThe bracts of the flower buds, leaves and stems can be eaten raw or cooked. The root can be cooked in the same way as turnips.
Properties OtherNone
Contraindications / Side Effects / CommentsUnknown
Pests and diseases & how to fight themUnknown
How and When to harvest and / or pruning and which parts used. How many cuts per year?Parts used: flowers, leaves, stem and root. Harvest: the flower buds should be harvested before the plant comes into bloom.
Can be used in intercropping ( repellent / attractive ) or is biopesticide?Attracts pollinators (mainly bees and Lepidoptera).
Curiosity / Personal ExperiencesTraditionally in Portugal, it was common to dry up the flower in shady places and then produce an aqueous extract is added to milk. The part of the plant responsible for clotting is the flower, tubular shape and violet color, which contains high concentration of coagulant substance, cinarase enzyme.

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