Vegetable SeedsHSC-CRD-001-PKT

Porto Spineless Cardoon Seed — natural held display

Porto Spineless Cardoon Seed — botanical detail

Porto Spineless Cardoon Seed — porto blanched stalk harvest

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Cynara cardunculus

100Days to maturity

A seed worth growing

Porto Spineless Cardoon Seed

Item #HSC-CRD-001-PKT

Artichoke-flavored stalks with few spines.

Cardoon is grown for its leaf stalks and midribs, which taste like artichoke once cooked (not raw). Serve as a side, add to stuffing, or simmer in soups and stews. Blanch before eating: tie the stalks and wrap in black plastic or newspaper.

Porto has far fewer spines than most. Left unharvested, the 3–4' plants open big purple thistle flowers, and the silvery, deeply cut leaves are striking in arrangements. Perennial in Zones 6–10.

About 100 days from transplanting. Open-pollinated.

Specs

Packet: 25 seeds
Average 11,600 seeds per lb.

In stock — Packet

$6.40

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Know before you sow

Quick Facts

Seed size (10 mm scale) and germination soil temperature chart for artichoke — Seed size & germination

Latin Name: Cynara cardunculus
Days To Maturity: 100 days
Life Cycle: Tender Perennial
Hybrid Status: Open Pollinated
Product Features

Growing times vary with weather, soil and local conditions.

Growing guide

From seed to harvest

Start 6–8 weeks ahead

Warm to germinate.

Plant 2–3' apart

Rich soil, pH 6.5–7.0.

Blanch 3–4 weeks

Tie and wrap stalks.

Cook before eating

Cut at the base.

Growing Information

Scientific name

Cynara cardunculus

Starting indoors

Start 6–8 weeks before planting out: 2–3 seeds 1/4" deep per cell in 50-cell trays or pots. Germinate at 70–80°F (21–26°C), keep moist, then grow at 60–70°F (15–21°C) days and 50–60°F (10–15°C) nights. Thin to one plant at the first true leaf.

Planting out

Harden off and set out 2–3' apart in rows 3–6' apart, safe from frost.

Soil

Very fertile, free-draining soil at pH 6.5–7.0.

Blanching

After about 3 months, gather the stalks upright, tie them, and wrap in black plastic or newspaper to shut out light. Blanch 3–4 weeks in cool weather.

Harvest

Cut at the base after blanching, keeping the stalks together. Cook before eating.

Days to maturity

Counted from transplanting.

Hardiness

Perennial in Zones 6–10.

Packet

25 seeds.

Seeds per lb.

About 11,600 on average.

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