How to grow cynara cardunculus from seed?

Cynara cardunculus, also known as cardoon, is that dramatic architectural plant you've seen in fancy gardens - and it's edible too! I grow these every year and they're surprisingly easy from seed:

Start seeds indoors 6-8 weeks before last frost. Sow them 1/4 inch deep in seed starting mix. They need darkness to germinate, so cover trays or use a dark propagation dome. Keep soil temperature around 70°F - they should sprout in 10-21 days.

Once they have true leaves, transplant to larger pots. They grow into massive plants (up to 6 feet tall and wide!), so space them at least 3 feet apart in full sun with rich, well-draining soil. They're heavy feeders, so work in plenty of compost before planting.

The young leaf stalks are delicious when blanched, but even if you don't eat them, the spectacular purple thistle-like flowers are worth growing for ornament alone!

The RHS has excellent growing advice for these stunning plants.

Cardoons are one of those "wow factor" plants that make people stop and ask what they are! I've been growing them for both eating and ornamental value for years. Here's my method:

Start seeds in late winter - I usually sow mine in February for May planting. They have a taproot so don't like being pot-bound too long. When transplanting, be gentle with the roots and water well initially.

These are Mediterranean plants so they love full sun and well-drained soil. They're drought tolerant once established but produce better stalks with consistent moisture. For eating, you need to blanch the stalks by wrapping them for 2-3 weeks before harvest - this makes them tender and less bitter.

The flowers are absolutely stunning and attract tons of bees and butterflies. Just be prepared - they do spread readily if you don't deadhead, but the seedlings are easy to pull or transplant.