Cynara cardunculus
Uses
Tunisia: the leaf ribs (Arabic: Djimar) are cooked in stews, added as a garnish to couscous, and put in soups. The flower-heads (Arabic: Garnoun) are eaten raw or cooked after removal of the spines. The plant is also a rich source of phenolic compounds,
Additional Information
- Name Authority:
- L.
- Vernaculars:
- Arabic: Korchef, Gernina, Tindjara, Djenah en nser, Querdoun beldi. Berber: Taga, Tarha, Ahrdou, Taredouit, Assaouen. Mzab: Targhdiout.
- Misc:
- Chemical composition (seeds): high values for the following amino acids - Adenine, Aspartic acid, Glutamic acid, Isoleucine and Leucine. Very high values for Phenylalanine and Valine.