Gobbo Di Nizza Monferrato - Cardoon
This ancient Italian variety has many fleshy, white, humped ribs. Particularly crunchy and sweet when buttered, they can even be eaten raw!
Gobbo di Nizza Monferrato means "hunchback of Nizza Monferrato", in reference to its shape and original growing region in Italy.
These products may also be of interest to you
in bucket, in the ground
Sow in pots of 2 to 3 seeds. Keep the most vigorous plant, then prick out, with the root ball, after the last frosts and when the plants have 3 to 4 leaves. Sow directly in the ground, previously enriched with compost, in stacks of 2 to 3 seeds spaced 1 m apart in all directions. Thin out, keeping the most vigorous plant.
From September onwards, whiten the ribs by binding them and protecting them from light with mulch or cardboard.
April, May
May, June
January, February, March, September, October, November, December
in the ground
sunny
medium
clayey, humus
drained, rich, furniture, light, fees
Cynara cardunculus
mid-season
40 seeds
fleshy
Green, White
From 80 to 100 cm
pointed
Italy
