Herb: Indian Thistle


Latin name: Cirsium brevistylum


Family: Compositae



Edible parts of Indian Thistle:

Root - peeled and eaten raw or cooked. One of the more palatable thistle roots. The thick, carrot-like taproot is likely to be rich in inulin, a starch that cannot be digested by humans. This starch thus passes straight through the digestive system and, in some people, ferments to produce flatulence. Stem - peeled. One of the more palatable thistles. The flowerheads have been chewed to obtain the nectar.

Description of the plant:



Plant:
Perennial


Height:
180 cm
(6 feet)

Habitat of the herb:

Brushy and wooded slopes, in mixed evergreen forests and in coastal scrub in California.

Other uses of Indian Thistle:

The seed of all species of thistles yields a good oil by expression. No details of potential yields etc are given. The seed floss has been spun with yellow cedar (Chamaecyparis notkatensis) inner bark to make clothing for babies.

Propagation of the herb:

Seed - sow early spring or autumn in situ. Germination usually takes place within 2 - 8 weeks at 20C.

Cultivation of Indian Thistle:

Brushy and wooded slopes, in mixed evergreen forests and in coastal scrub in California.

Medicinal use of the herb:

None known

Known hazards of Cirsium brevistylum:

None known

Plant information taken from the Plants For A Future.