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This plant is equal in flavour to the mushroom when boiled or stewed: it is rather dry, and has little or no scent whatever. CHARDOONS. Cynara Cardunculus. The gardeners blanch the stalks as they do celery; and they are eaten raw with oil, pepper, and vinegar; or, if fancy directs, they are also either boiled or stewed. CHERVIL. Scandix Cerefolium.
CHARDOONS. To dress chardoons, cut them into pieces of six inches long, and tie them in a bunch. Boil them tender, then flour and fry them with a piece of butter, and when brown serve them up. Or tie them in bundles, and serve them on toast as boiled asparagus, with butter poured over. Another way is to boil them, and then heat them up in fricassee sauce.
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