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cardoon::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | cynara cardunculus |
| Type of | vegetable |
Examples of cardoon
cardoon
Plunge the cardoon sections into the water, return to boil and boil for 3 minutes.
From the sacbee.com
The marinated cardoon will be ready in 24 hours and lasts indefinitely.
From the sacbee.com
Add the onion and cardoon and saute until softened, about 4 minutes.
From the post-gazette.com
This winter, she was surprised to find the cardoon she loved in France at her local grocery.
From the stltoday.com
For foliage, consider cardoon, Redbor kale or Red Giant mustard.
From the newsobserver.com
Boil more salted water and add the cardoon for 3 more minutes.
From the sacbee.com
Slice the cardoon sections lengthwise into pencil-thin pieces.
From the sacbee.com
The interior may smell of mushrooms and faintly of earth, with a suggestion of onion or cardoon.
From the sfgate.com
Consider foliage plants such as kale, cabbage or cardoon.
From the kentucky.com
- Southern European plant having spiny leaves and purple flowers cultivated for its edible leafstalks and roots
- Only parts eaten are roots and especially stalks (blanched and used as celery); related to artichokes
- The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant which is member of the Aster family, Asteraceae; (or archaic: Daisy family, Compositae). ...
- Prickly perennial plant, with impressive purple flowers
- (Cardoons) USE Cynara cardunculus
- This vegetable resembles a large bunch of wide flat celery. Popular in France, this vegetable is described as tasting like a cross between an artichoke, celery, and salsify. Also called "cardoni."
- Thistle plant, similar to the artichoke. Stalks of inner leaves and heart are blanched and eated with salt and pepper or in a salad. In Spain, the dried flowers of this plant are used as rennet in cheese-making.
