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Kardoom
Another edible thistle. The Victorians enjoyed these.
I've read the leaf stems need to be tied in with a sunblock to blanch them
into flavourfulness.
Main flavour? -
My dad loves them raw, as they are, bitter and bland. Never understood that.. but he eats loads.
A gratin out of them is pretty good I reckon, so is just oven roasting them, or pan sauteed with some breadcrumbs and lemon zest.
mespilus
giofox
@skydancer
Some good finds at the new farmers market in the Spanish School on Portabello.
Kardoom ftw. It's not celery
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