October through March.
Keep cold 32-34°F. Okay to mist.
This vegetable of ancient origin is most widely used by Italian and French chefs. The flavor is that of artichoke, salsify, and celery. Pre-cooking and draining removes most of its inherit bitterness. Enjoy sliced cardoni braised, deep- fiied or in soup. High in sodium, low in calories. An excellent source of potassium.