Cardon (Spanish artichoke). Legends, myths, symbolism, description, cultivation, methods of application

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Cardon (Spanish artichoke). Legends, myths, symbolism, description, cultivation, methods of application

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Content

Photos, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism
Botanical description, reference data, useful information, illustrations
Recipes for use in traditional medicine and cosmetology
Tips for growing, harvesting and storing

Cardon (Spanish artichoke), Cynara Cardunculus. Legends, myths, symbolism, Photos of the plant, basic scientific information, legends, myths, symbolism

Cardon (Spanish artichoke)

Basic scientific information, legends, myths, symbolism

Sort by: Cynara

Family: Asteraceae (Asteraceae)

Origin: Mediterranean, Middle East

Area: The plant is common in countries with a Mediterranean climate, including Italy, Spain, Greece, Turkey, Lebanon, Syria and others.

Chemical composition: Cardon contains cardonin, inulin, flavonoids, carotenoids, quercetin, acids.

Economic value: Cardona leaves and stems are used as a vegetable in Italy, Spain, Greece, Lebanon and other countries. Cardone is also used in traditional medicine to treat liver disease and gallstones. In cooking, cardone is used to produce alcoholic beverages such as bitters and vermouth, as well as an additive to cheeses and meat dishes.

Legends, myths, symbolism: In the culture of some peoples, cardon is associated with purity and beauty, and is used as an ornamental plant to decorate gardens and courtyards.

Cardon (Spanish artichoke), Cynara Cardunculus. Description, illustrations of the plant

Cardon (Spanish artichoke), Cynara Cardunculus L. Classification, synonyms, botanical description, nutritional value, cultivation

Cardon (Spanish artichoke)

Cardon: on the left - Tursky, on the right - Ivory

Names: fr. cardon, cardonnette, chardonnerette, chardonnette; English cardon; German Carde, Cardy, Kardon, Spanische Artischoke; fl. cardoner, cardonzen; dates and Swede, kardon; it. cardo, cardone; Spanish cardo; port, cardo hortense; Polish cardy.

Perennial; in the wild, distributed in southern Europe and North Africa; with doubly pinnately dissected leaves, along the edges of the lobes of which sharp spikes are planted.

The main veins of the leaves are broad and fleshy; flowers are collected in small baskets (this is what it mainly differs from the artichoke, which is very similar).

The Cardona culture is especially significant in the countries of Southern Europe (Italy, Spain, Southern France). Propagated exclusively by seeds. The bleached, peeled main veins of the leaves are eaten.

The rather thick fleshy spicy main root is also edible boiled. According to M. V. Rytov, in Spain and France, cardon flowers are used to coagulate milk.

Cardon seeds are similar in shape and color to bluish-gray artichoke seeds, but they are smaller; germination is retained for about 7 years.

Cardon is divided into prickly and non-prickly varieties. The most common is the thorny Tursky variety, in which the veins are very thick and wide, non-thorny. Ivory, in which, when bleached, the veins become the color of ivory.

Fertile, moist soils are required for the cultivation of cardona, otherwise its leaves coarsen and decrease in size. In the southern and western regions, cardon is sown at the end of May, so that by the time of harvesting and storage (in October), the plants do not have time to emerge and bloom.

Sowing is done square-nested, with distances between nests of 70 or 90 cm. Several seeds are thrown into the nest, and when thinning, one is left.

In September, about a month before harvesting, the cardon is bleached: it is cleaned of dry leaves, small (lower) leaves are cut off, then the remaining leaves are tied into a bundle. Bandage the plant in three places: below, in the middle and above. The bundle is covered with straw on all sides (associated with the plant) and covered with earth. During harvesting, cardona plants are placed in a dry basement without any shelter.

However, cleaning should not be rushed, as a low temperature should be established in the basement. Plants left in the field (for example, seed plants) must be covered with straw and earth; in the second year they bloom and produce seeds. Cardona seeds can be grown in one place for about 4 years, and then it is necessary to renew the plantation in a new place.

Author: Ipatiev A.N.

Cardon (Spanish artichoke), Cynara Cardunculus. Recipes for use in traditional medicine and cosmetology

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Ethnoscience:

Treatment of gallstone disease: Pour 1 tablespoon of chopped cardona root with 1 cup of boiling water, leave for 2-3 hours, then strain. Take 1 tablespoon of tincture 3-4 times daily before meals.
Improving digestion: Pour 1 tablespoon of crushed leaves and stalks of cardona with 1 cup of boiling water and leave for 10-15 minutes. Then strain the tincture and take 1 tablespoon 2-3 times a day before meals.
Treatment of sprains and bruises: grind cardona leaves into a puree, mix with a small amount of glycerin and apply to the affected area. The surface can be covered with gauze and secured with a bandage. Keep the compress for 30-40 minutes.

Cosmetology:

Mask for the face: mix 2 tablespoons of freshly squeezed cardoon juice and 1 tablespoon of honey. Apply to face and leave for 20 minutes, then rinse with warm water. This mask helps to purify the skin, tightens the pores and makes the skin firmer.
Exfoliating body mask: Mix together 1 cup chopped cardoon leaves, 1/2 cup olive oil, and 1/2 cup sea salt. Apply to the body and massage in circular motions, then rinse with warm water. This mask exfoliates dead skin cells, nourishes and moisturizes the skin.
Hair conditioner: mix 1 tbsp freshly squeezed cardoon juice and 1 tbsp olive oil. Apply to hair after shampooing, leave for 5 minutes, then rinse with warm water. This conditioner nourishes the hair, strengthens it and makes it more shiny.
Massage oil: mix 1 tbsp cardoon juice and 2 tbsp olive oil. Use as a body massage to improve circulation, reduce inflammation and improve skin firmness.

Attention! Before use, consult with a specialist!

Cardon (Spanish artichoke), Cynara Cardunculus. Tips for growing, harvesting and storing

cultivated and wild plants. Legends, myths, symbolism, description, cultivation, methods of application

Cardon, or Spanish artichoke (Cynara Cardunculus) is a perennial plant from the Asteraceae family, which is used as a vegetable.

Tips for growing, harvesting and storing cardoon:

Cultivation:

Cardon grows best in fertile, well-drained soils. It prefers sunny places, but can also grow in semi-shady areas.
Cardon seeds should be planted in the soil to a depth of 2-3 cm in spring or autumn.
Cardona plants grow slowly and require special care.
To get the white part of the cardon, the plant should be bleached. To do this, the plant must be tied up, covered from above and left for several weeks so that the plant does not receive light.

Workpiece:

Cardon can be used as a vegetable, as an addition to soups, salads and other dishes. It has an aromatic and slightly bitter taste.
To use cardoon in cooking, the hard outer leaves must be removed, leaving only the white part of the stem and the core.
The white part should be cut into pieces and rinsed in cold water before use.

Storage:

Cardoon is best used fresh. It can be stored in the refrigerator for up to several days.
If you don't plan to use cardoon right away, you can freeze it. To do this, cut the white part into pieces, place in a freezer bag and freeze.
You can also make marinated cardoon by adding water, vinegar, and spices.
Ready cardons should be stored in jars in a cool and dry place for up to 6 months.

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