Milk thistle
Thistle flower
Scientific Name: Silybum marianum
Type of Plant: Annual
Description: Milk thistle is a stout plant that grows up to one yard tall and has a branched stem. It can easily be identified by its uniquely shaped flower and prickly stem. Milk thistle flower heads are light purple in color. They flower from June to August in the Northern Hemisphere or December to February in the Southern Hemisphere.
Natural Range: Milk thistle is grown worldwide and in some countries is considered an invasive weed. It is interesting to note that milk thistle is also grown in large amounts on commercial farms due to its medical use.
Food Usage: Milk thistle has been used as food. Personally, I use it (and wrote about it in 52 Unique Techniques for Stocking Food for Preppers) to make vegetable rennet for cheese. The roots can be eaten raw or boiled, parboiled, or roasted. The young shoots in spring can be cut down to the root and boiled. The spiny bracts on the flower head can be eaten like globe artichoke (which it is related to), and the stems (after peeling) can be soaked overnight and stewed.
How to Prepare Milk Thistle Stalks for Eating
Ingredients:
• Milk thistle stalk
Procedure:
• Turn thistle stalk over and make an incision with a knife near the base of the stalk, cutting through the stalk toward the leaves. Do not cut completely through. By cutting the stalk, you can peel the leaves away.
• Once the thorny leaves are peeled away, scrape out the fiber in the center of the stalk. This leaves a stalk that looks like celery.
• Cut into smaller segments and enjoy raw with a dip as you would celery stalks, or add to salads, stir fry, or boil.
Alternative Usage: Milk thistle contains silymarin, a strong liver medicine. The use of milk thistle to help with liver function is one of the few herbal medicines accepted by modern medicine. It has been used to help with cirrhosis of the liver caused by alcoholism and has been studied for treatment of hepatitis.
Milk Thistle Tea
Ingredients:
• 1 tablespoon milk thistle seeds
• 3 cups water
Procedure:
• Crush milk thistle seeds.
• Add to water and boil.
• Steep for about 20 minutes and strain.
Drink one cup 30 minutes before meals in the morning, afternoon, and evening, as well as just before going to bed. After two to three days, reduce your intake to three times a day.
Note: Some medical research suggests that milk thistle, combined with traditional treatment, can improve diabetes. Studies have shown a decrease in blood sugar levels as well as help with insulin resistance in people with type 2 diabetes.