What are the pros? Beautiful and fragrant plant.
What are the cons? Wear gloves when tying.
I lived in Morocco for 15 years where this seasonal vegetable makes a short lived appearance in the vegetable souk. In Morocco it is known as Cordoon in French or in the Moroccan dialect of Darija, as Kharchouf. I have not been able to find it at any local market in our area. I was thrilled to find the seeds here! I planted both the Italian and the Algerian varieties. Both were easy to grow and equally delicious. We make a Tagine with it and veal or lamb.The Kharchouf is cleaned as others have described here: ribs are cleaned of leaves, thorns and strings, cut into 3" pieces and put into cold water with a lemon squeezed and thrown into the bowl as you prep. Drain and add to a pot with fresh water and lemon to blanch. Once almost tender it is added to the meat that has been stewing in grated onion, saffron, ginger and preserved lemon. It is a delicious and very coveted dish beloved by North Africans. I wish I could post photos of the mature plants here they are glorious!
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