CARDOON

a plant of the thistle family, somewhat resembling the Artichoke, but generally larger, some varieties attaining a height of eight to ten feet, with leaves often three feet or more in length, light green in color and covered with white down. It is grown chiefly for the stems and leaf mid-ribs of the young plant, which are thick, fleshy, tender and crisp it properly cultivated and blanched.

Cardoon is used in salads, stews, soups, etc., and as a vegetable, in the last-named case being served with various forms of dressing or with butter sauce, etc. Considerable quantities are imported from France to supplement the domestic product. In cooking, the stalk is cut into thin strips about five to six inches long, cooked in slightly salted water until tender, then freed from strings, etc., and set aside to become cold. If not properly prepared, it is dark in color and unpleasantly bitter.

The main root, which is thick, fleshy and pleasing in flavor, is also frequently prepared as a winter vegetable.