Cardy, a very delicate late fall and winter vegetable, is botanically related to the artichoke. Typically, cardy develops leaves with long silvery-gray-green petioles that resemble celery as well as a slightly bitter, spicy and nutty taste.
Here’s what you should know about cardy
Botanically, the cardy is related to the artichoke. It typically develops leaves with long silvery-gray-green petioles that resemble celery as well as a slightly bitter, spicy and nutty taste. Cardy is believed to have originated in Ethiopia, but was known to the Egyptians as early as the 4th century BC. It came into vogue in European gardens around 1650, before the 1 to 1.50 meter tall plant with the very decorative, large flowers spread to Germany. It tolerates cold and rainy weather, so it can also be grown in the home garden. The plant prefers a deep and nutritious soil. Fertilization can be done with nettle manure and compost. Generally, plenty of water is required. Cardy, like artichoke, belongs to the composite family, but in cardy only the bleached leaf veins are eaten and not the flower base. The harvest time is late autumn. Cardy is rarely available in Germany, however, because the vegetable is now grown only in warm, humid areas, such as France, Spain, Switzerland, North and some parts of South America, and northern Italy. In the Swiss region, cardy is a traditional winter specialty and is often served with a feast at Christmas and New Year’s Eve, while cardy is rather unknown in Germany. By Con Dioskorides, an earlier Greek physician, the young, tender shoots are described as a vegetable similar to asparagus. The stems in particular are used, but they only develop fully fleshy when the Cardy plant does not come into flower. It looks like celery, but the taste of cardy is milder. The season for fresh cardy in Germany begins in late September and ends in December. Imports are mostly from France, Italy and Spain.
Importance for health
The gray-green leaves are harvested from the Cardy, the stems of which contain a lot of vitamin C and thus strengthen the immune system. The bitter substances in cardy, for example cynarin, have a stimulating effect on digestion. In addition, they are good for the metabolism of the liver and gall bladder, and fat digestion is also improved. The inulin is a very well tolerated carbohydrate, especially for diabetics. Furthermore, the Cardy is attributed an appetite-stimulating and cholesterol-lowering effect. The latter has many reasons: Cholesterol is excreted more, more cholesterol is used for bile acid synthesis, and the formation of new cholesterol in the liver cells is also inhibited, so that cholesterol levels are said to be reduced by more than 10 percent through regular consumption of cardy. Accordingly, the vegetable has an important role in preventing atherosclerosis.
Ingredients and nutritional values
Cardy contains the bitter substance cynarin, which promotes digestion as well as stimulates the activity of bile and other internal secretory glands. The ingredient cynarin gives the food a slightly bitter, but equally spicy and nutty taste. In addition, cardy contains the carbohydrate inulin, which is broken down into fructose by enzymes and acid in the stomach. Therefore, the vegetable cardy is tolerated by diabetics. In a fresh Cardy plant, the vitamin C content is about at 10 mg per 100 g of vegetable.
Intolerances and allergies
Cardy, the delicate vegetable, is generally a well-tolerated vegetable; however, the inulin it contains, the carbohydrate that is good for diabetics, can cause flatulence in sensitive people. If spices such as cumin or fennel are added during cooking, this can be partially prevented. Cardy can also be allergenic in some individuals, which can likewise cause gastrointestinal discomfort and skin problems. In these cases, a moderate consumption of the Cardy is advisable and if there is no improvement, a complete renunciation.
Shopping and kitchen tips
Consumed with the Cardy are the bleached leaf stalks. However, the stems dry out quickly and quickly become fibrous.Therefore, when buying them should make sure that they are firm, crisp and not wilted. Since they rot quickly, it is important to use them as soon as possible. For preparation, the perennial is divided before removing the leaves, ends, as well as the spiny edges, and the stems are washed. These are then cut into pieces and placed in vinegar water, if not intended for immediate use, because this is to avoid blackening. Now the stems are boiled for about 20 to 25 minutes and finished cooking until they are still firm to the bite. The stalks of cardy have tough inedible threads. These are peeled off or pulled off using a knife. The stems of the cardy are considered a delicacy. Cardy is used as a cooking vegetable, although it is also popular in a juice, tea, dry extract and tincture.
Preparation tips
The fine aromatic Cardy tastes delicately bitter and nutty. Whether in its steamed, stewed, cooked or fried form, it is a very tasty, healthy vegetable that is an ideal accompaniment to white meats and fish. The artichoke-like flavor is at its best when combined with olive oil, lemon juice and salt. However, cardy can also be prepared similarly to asparagus: With butter or béchamel sauce, as well as cooked ham. The blanched cardy, cut into pieces, can also be used with a little vinegar, salt, pepper, a little sugar and safflower oil to prepare an aromatic, delicately spicy salad that is good with shrimp and dill tips. Cardy tastes equally excellent deep fried in batter. This should be sprinkled with grated Parmesan cheese. However, Cardy can also be eaten raw, for example for dipping. It also goes well with baguette bread and goat cheese. Cardy can also be gratinated with blue cheese. For this, the stalks are prepared as usual. Then butter is creamed, two egg yolks and the cheese are mixed in and breadcrumbs are added. Then the mixture is seasoned with the lemon zest, lemon thyme and pepper and everything is put into a mold. The mixture is cooled in the refrigerator. The sticks are then placed side by side on a baking tray, the butter is cut into slices about 5 mm thick, the cardy is topped with it and gratinated under the grill. Finally, the cardy is placed on the plate and dressed with pomegranate butter. In the western Mediterranean countries, the cardy plant is also used to make a bitter liqueur to stimulate digestion.
