Difference between revisions of "Cardoon"
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[[List of vegetables to grow]] | [[List of vegetables to grow]] | ||
| − | Cardoon is a perennial, closely related to globe artichoke. It is prized by people from the Mediterranean countries for its unique flavor. The young tender leaf mid-ribs and immature flower stalks are used. The plant hearts are sometimes blanched like celery stalks (maturing in September). | + | '''Sowing''' |
| + | |||
| + | * Seed depth: | ||
| + | * Germination soil temperature: | ||
| + | * Days to germinate: | ||
| + | * Sow indoors: | ||
| + | * Sow outdoors: | ||
| + | * Plant outdoors: | ||
| + | |||
| + | '''Growing''' | ||
| + | |||
| + | * pH range: | ||
| + | * Growing soil temperature: | ||
| + | * Spacing in beds: | ||
| + | * Watering: | ||
| + | * Light: | ||
| + | * Nutrient requirements: N=xxxx; P=xxxx, K=xxxx | ||
| + | * Rotation considerations: | ||
| + | * Good companions: | ||
| + | * Bad companions: | ||
| + | * Seed Longevity: x years | ||
| + | |||
| + | |||
| + | Cardoon is a perennial, closely related to globe artichoke. It is prized by people from the Mediterranean countries for its unique flavor. The young tender leaf mid-ribs and immature flower stalks are used. The plant hearts are sometimes blanched like celery stalks (maturing in September). Seeds are sown in pots in a frame in April, the seedlings are planted out of doors in early summer (June) in deep rich ground. In September the stems must be blanched by first wrapping haybands (or cardboard collars etc) around them and then earthing up with soil; the produce will be ready in nine to ten weks after earthing up. | ||
Latest revision as of 16:21, 13 February 2006
Sowing
- Seed depth:
- Germination soil temperature:
- Days to germinate:
- Sow indoors:
- Sow outdoors:
- Plant outdoors:
Growing
- pH range:
- Growing soil temperature:
- Spacing in beds:
- Watering:
- Light:
- Nutrient requirements: N=xxxx; P=xxxx, K=xxxx
- Rotation considerations:
- Good companions:
- Bad companions:
- Seed Longevity: x years
Cardoon is a perennial, closely related to globe artichoke. It is prized by people from the Mediterranean countries for its unique flavor. The young tender leaf mid-ribs and immature flower stalks are used. The plant hearts are sometimes blanched like celery stalks (maturing in September). Seeds are sown in pots in a frame in April, the seedlings are planted out of doors in early summer (June) in deep rich ground. In September the stems must be blanched by first wrapping haybands (or cardboard collars etc) around them and then earthing up with soil; the produce will be ready in nine to ten weks after earthing up.
