A large thistle-like plant of the Mediterranean region, cultivated for its edible leaf stalks and roots.
From Spanish cardón, derived from Latin cardus (thistle), referring to this prickly vegetable.
Cardoons are like the weird cousin of artichokes—they've been eaten in Spain and the Mediterranean for centuries and taste slightly bitter, but in upscale restaurants they're experiencing a foodie renaissance because of their unusual flavor.
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