Cardoon ‘White Giant’ (Cynara cardunculus var. altilis) is a grand and eye-catching plant, closely related to the globe artichoke. With its large, silvery-green, deeply lobed leaves and tall, upright stalks, it can reach over two metres in height and makes a bold statement in both veggie patches and ornamental gardens. Unlike artichokes, which are grown for their flower buds, cardoons are cultivated for their thick, ribbed leaf stalks, which are edible and quite delicious when cooked properly.

Cardoons originated in the Mediterranean region, particularly in parts of southern Europe and North Africa. The ‘White Giant’ variety is a cultivated strain known for having particularly wide, pale stalks that are more tender and easier to cook than wild types. It has been a beloved vegetable in traditional Italian, French and Spanish cuisine for centuries.

Cardoons are an excellent source of dietary fibre, which supports digestion and helps keep blood sugar levels stable. They contain cynarin, the same antioxidant found in artichokes, which is believed to promote liver health and bile production, aiding in digestion and potentially lowering cholesterol. They are low in calories and provide beneficial minerals such as potassium, calcium and magnesium, all of which are important for maintaining strong bones and healthy muscles.

What is it used for?

In the kitchen, cardoons are most often used as a cooked vegetable. The stalks, once trimmed and peeled, can be boiled, steamed, braised or baked. They have a flavour somewhat similar to artichokes and are commonly featured in gratins, soups and stews. In some parts of Spain, the flowers of the cardoon are also used as a vegetarian rennet in traditional cheese-making. Apart from culinary uses, cardoons are often grown as ornamental plants due to their bold and statuesque appearance in the garden.

How to Grow Cardoon ‘White Giant’ – Step by Step

Cardoon seeds are best sown in late winter or early spring. In cooler regions, it’s a good idea to start them indoors and transplant them once the risk of frost has passed. Choose a full sun position with fertile, well-drained soil, as cardoons prefer a Mediterranean-style climate but can adapt to a range of conditions.

To plant, sow the seeds about one centimetre deep, either in seed trays or directly into the soil if it’s warm enough. Once seedlings are large enough to handle, space them out generously, as each plant can grow over a metre wide. During germination and early growth, keep the soil moist but not waterlogged. Once the plant is established, it becomes more tolerant of dry conditions, though regular watering will ensure the stalks stay tender and tasty.

Harvesting can begin when the stalks reach about 30 to 50 centimetres in length. Many gardeners blanch the stalks before harvesting to reduce bitterness. This involves tying the leaves together and wrapping the stalks in newspaper, cardboard or hessian for a few weeks before cutting. The resulting stalks are pale, tender and much more pleasant to eat.

Why Grow Cardoon ‘White Giant’?

Cardoons bring a stunning architectural quality to the garden, whether you’re growing them for food or as a striking feature. They offer a unique flavour and texture that’s hard to find in the shops and are a rewarding addition for home cooks who enjoy trying something different. Once established, they are hardy, relatively low-maintenance and can even improve your compost pile with their abundant leafy growth.