Greetings, folks. I hope everyone’s having a great week.
It’s time for another Cajun French lesson. Today’s word is chadron pronounced sha-dron (soft n). A chadron is a thistle. I wasn’t aware they were considered a treat until I spoke with a co-worker who told me about a chadron soup (or something like that). It didn’t sound very appetizing to me. Plus I could just imagine my mother’s reaction if I brought home a bunch of thistles to put in the pot.
I’m not talking about cultivated thistles or anything. Thistles growing wild in fields and along the road are what many people cut and bring home. Some eat it as a snack. I recently read an article where one man said he remembers going hunting with his grandfather who would cut thistles on their way back home as a snack to tide them over until they were home. Someone else mentioned that when they road the bus, they would watch the fields picking out which chadron they planned to cut and eat.
From what I understand thistles, or chadron, taste like celery. The prime time to pick them is March and April as the stalks are more tender. When the chadron are purple, they’re left alone since they’re much tougher. I also understand there’s an art to cutting them without being stuck by the pickers. Alas, I’ve never gone chadron picking so I can’t tell you the way to do it from personal experience.
However, when I’m driving around and I pass a field filled with chadron, I always wonder if they really do taste like celery, but I’m not brave enough to go traipsing into a field to find out.