cardoon

American  

[kahr-doon] / kɑrˈdun /

Also cardon

noun

1. a composite plant, Cynara cardunculus, of the Mediterranean area, having a root and leafstalks eaten as a vegetable.

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cardoon British  

/ kɑːˈduːn /

noun

1. a thistle-like S European plant, Cynara cardunculus, closely related to the artichoke, with spiny leaves, purple flowers, and a leafstalk that may be blanched and eaten: family Asteraceae (composites)

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Etymology

Origin of cardoon

1605–15; < Middle French cardon < Old Provençal < Medieval Latin cardōn-, stem of cardō, for Latin card ( u ) us thistle, cardoon

Example Sentences

Cardoon, a close relative of the artichoke, is grown just for its leaf stems, which can be wrapped and blanched to make them tender.

From Washington Post • Jul. 25, 2017

The leaves are large and strong, though somewhat smaller than those of the Tours or Prickly Cardoon.

From The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. by Burr, Fearing

Soil, Propagation, and Culture.—The best soil for the Cardoon is a light and deep but not over-rich loam.

From The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. by Burr, Fearing

Although the Cardoon is not widely cultivated in this country, it is found in some of our best gardens, and is undoubtedly a wholesome esculent from which a skilful cook will present an excellent dish.

From The Culture of Vegetables and Flowers From Seeds and Roots 16th Edition by Sutton and Sons

Among esculent vegetables, the Lettuce, Salsify, Scorzonera, Cardoon, and Artichoke belong to the family.

From The Book of Household Management by Beeton, Mrs. (Isabella Mary)