Cardoon Spineless Full White - Cynara cardunculus

The  Full White Cardoon is a panacea: its ribs are wide and fleshy, and the leaves naturally whiten during the season without any specific manipulation. The foliage, finer and more cut than for hardy varieties, remains tomentose on the underside. The absence of spines on this recent variety is particularly noteworthy. The Full White Cardoon retains the properties of the original cardoons. It is rich in fibres, minerals and carbohydrates (including inulin), as well as the laxative and liver detoxifying virtues attributed to it.

Cardoons and artichokes belong to the same family, and the two plants are formally very similar: the same finely cut foliage with a characteristic silver-grey colour, the same type of flowering producing large chard-like heads (another cousin of the family) in indigo to violet. While the artichoke is cultivated for its flower bud, the cardoon is cultivated for the central vein of its foliage. The cardoon flower is edible but noticeably tougher than the artichoke. Pre-blanched, the cardoon rib or stalk can be prepared in gratins, purees, juices, with marrow or as an accompaniment to meats.

The cardoon thrives in humus-rich, moist and well-drained soil. It should ideally be positioned in a sunny spot. At maturity, it can reach a height of 2m (7ft) and a width of 1.50m (5ft) if the stalks have not been gathered for blanching.

Cultivation: a few weeks before harvesting for old varieties, the stalks must be allowed to whiten. To do this, gather the leaves and wrap them in cardboard or opaque film. Be sure to allow air to circulate. Mound the plants with 25 to 30cm (10 to 12in) of soil to stabilise them. With this manoeuvre, the leaves no longer receive light. Photosynthesis no longer occurs, and the leaves become tender and white. A few weeks later, they are ready to be harvested. Note that this operation is not necessary for varieties that naturally whiten.

Harvest: wear gloves, especially for spiny varieties. Pull out the whole root ball and place the leaves in a ventilated place, protected from light. When stored correctly, the stalks can be kept and consumed throughout the winter.

Gardener's tip: promote crop rotation, especially by planning to grow cardoons after a legume crop. This will enrich the soil with nitrogen. Replant the cardoon in the same place after a rotation of at least four years. Indeed, the cardoon is greedy for nutrients.