By late summer, this architectural wonder is head and shoulders above most other flowers in borders and vegetable gardens. The grey-green cut leaves are gorgeous, and the burly stems hold up large thistle-like lavender flowers that bloom late summer and fall. Cardoon has a long history of culinary use. The stalks were blanched by hoeing earth around the bound stalks, like celery and endive, and eaten as a winter vegetable. It appreciates warm summers, a protected spot in Northern areas, and regular fertilizer.