its bouquet is characterized by scents of chrysanths and daisies, humus, peat and cut bark, with a finish dominated by the pungent and singular notes of macerated flower stems. on the palate it is moderately sweet and slightly astringent, with a fresh vegetal 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