Publish Date: 18 April 2020 - 11:00
TEHRAN, Apr. 18 (MNA) – Early Spring is the season for harvesting cardoons in Iran. These plants are often grown in humid regions of Iran. The stems can be peeled and then steamed or boiled. The taproots can be eaten raw or cooked, but are only palatable on young thistles that have not yet flowered.