Amore Amaro

Original photo by: Elena Peabody.

Cardoon has a slightly bitter, artichoke-like flavor. It is a somewhat uncommon amaro ingredient, but does feature in some well-known varieties.

Uses

Cardoon is used as an ingredient in the famous amaro Cynar (whose name is derived from the botanical Latin genus name for both cardoon and artichoke). It is also used in Cardamaro vino amaro, a 100 year-old family recipe from the Bosca family.

Cardoon stalks have been used as both food and medicine. Medicinally, it has long been used in digestive tonics. According to The Drunken Botanist, the active compounds are cynaropicrin and cynarin, and research has suggested that cardoon may stimulate bile production, protect the liver, and lower cholesterol levels.¹

Historical context

Mentions of cardoon appear in several ancient and medieval texts, including those by Pliny, Palladius, the Capitulare de villis (originally attributed to Charlemagne) and Piero de’ Crescenzi.² It is native to the Mediterranean, and was cultivated by the Egyptians, Greeks and Romans. It spread throughout Europe in the 1600s.³

Cultivation

Cardoon is a tender perennial, and is easily grown from seed. It does best in fertile, well-drained soil, with full sun and medium water.

Cardoon can be invasive in some parts of California.⁴

Pests

Cardoon is susceptible to root rot, powdery mildew, aphids, and slugs.⁵

References

1. Stewart, Amy. The Drunken Botanist: The Plants That Create the World’s Great Drinks (Kindle edition). Chapel Hill: Algonquin Books, 2013 (loc. 2205).
2. Opsomer-Halleux, Carméla. “The Medieval Garden and Its Role in Medicine,” in Medieval Gardens (Dumbarton Oaks Colloquia on the History of Landscape Architecture, v9). Washington, D.C.: Dumbarton Oaks Research Library and Collection, 1986 (p. 107, 113)
3. Stewart, op. cit. (loc. 2205).
4. Missouri Botanical Garden, “Cynara cardunculus.” Accessed August 14, 2019.
5. Ibid.