its bouquet is characterized by the scents of chrysanths and daisies, hummus, peat and cut bark with a finish dominated by the pungent and singular notes of macerated flower stems. to the palate it is moderately sweet and slightly astringent, with a fresh plant note. the milk used to make tronchon cheese, cited by cervantes in his famous work, don quixote, was curdled with cardoon flowers.
its opulent taste makes it a natural match for legume and grain-based dishes, and also for more exotic purées, like hummus. try it as an ingredient in a sweet and sour sauce consisting of sesame, mustard, cumin, oil, salt and vinegar.
in the kitchen
in tuna sauce, green sauce and mayonnaise. use it for a sweet and sour sauce with sesame, cumin, oil, salt and vinegar.
Altitude distribution: 0-1300 m
bloom period: april to july
carduus l., 1753 is a genus of spermatophyte dicotyledon of the asteraceae family, common name cardoon, annual or perennial, of medium height and generally very thorny and with flowers similar to those of artichokes.
pollens and combinations
asphodel, blueweed, myrtle, horse parsley