| Description | A grayish green thistle like plant with purple flower heads. |
|---|---|
| Pronunciation | (sin-NA-ra) |
| Plant Type | All Plants, Perennial Tender |
| Hardiness Zone | 7-11 |
| Sunlight | full |
| Moisture | average |
| Soil & Site | prefers a deep, fertile, well-drained soil, tolerates average |
| Flowers | purple |
| Leaves | gray deeply cut, thistle-like, base of leaves are edible |
| Dimensions | 3 by 3 feet or larger |
| Propagation | seeds, division and root cuttings |
| Misc Facts | The most popular way to prepare it is to cook the leaves and tender stalks together. Cardoon may also be eaten fresh and uncooked in salads. Some say it has gentle laxative properties. A favorite plant of the Mediterranean region. |
| Author's Notes | I have not grown this specific cultivar but have grown Cynara cardunculus. A friend of mine was from Morocco. He gave me some seeds to grown for him. Very easy from seed and in zone #5 the plants grew to at least 3 feet with equal spread. They were quite dramatic looking plants in the garden. |
| Notes & Reference | #51-Armitage's Manual of Annuals, Biennials, and Half-Hardy Perennials (Alan Arimitage) |
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