Cardoon, Gobbo Di Nizzia

120 Days. A rare cardoon from Italy. Its broad white stalks are eaten fried, sautéed, pickled, and in soups. Italians eat it raw, dipped in olive oil. The root is also tasty, and can be used like parsnips. The plant is similar in culture and appearance to artichokes. Cardoons have been popular in Europe since ancient Rome. Beautiful ornamental plants.

• Full Sun
• Sprouts in 10-21 Days
• Seed Depth: 1/4" to 1/2"
• Ideal Temperature: 65-70 Degrees F
• Plant Spacing: 18" 
• Frost Hardy: Yes
• Cynara cardunculus var. scolymus

Growing Tips: Sow seeds indoors, 2-3 months before last frost date in spring. Grow in very rich, well-drained soil and ample moisture.