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Thistle Family: Cardoon Root

Cooking Term


Cardoon Root: A thistle celery stalky appearing light green vegetable is a relative to the artichoke. This tall, large stalk, with a thick skin, which requires peeling grows in abundance in Navarra, the Iberian Peninsula close to the French border in the Pyrenee Mountains. It is called Cardo in Spanish and it is prepared in thick soups with almonds, garlic, lemon and olive oil throughout the Basque Country and La Rioja, Spain. Its´ growing season however, it very short, December through February.


Comments (1)

- Cardoon is also grown in Lyon (France), Geneva, and other areas / countries.
- Not only the roots are edible, but also (and mostly) the stalks
- In some regions, it is a Christmas dish, harvested in autumn, hence growing season is not December to February, at least in the regions mentioned in the article (in Europe, due to the winter season, vegetables / plants normally do not grow during this period!). › Cooking Terms › Thistle Family: Cardoon Root