Herb: Edible Thistle
Latin name: Cirsium edule
Edible parts of Edible Thistle:Root - cooked. The root 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. Young stems - peeled and eaten raw. Soft and sweet, they are considered to be a luxury food. Young shoots - raw or cooked as greens. Harvested in spring.
Description of the plant:
(6 1/2 foot)
Habitat of the herb:Wet meadows and open woods in mountains.
Other uses of Edible Thistle:The seed of all species of thistles yields a good oil by expression. No details of potential yields etc are given.
Propagation of the herb:Seed - sow early spring or autumn in situ. Germination usually takes place within 2 - 8 weeks at 20°C.
Cultivation of Edible Thistle:Wet meadows and open woods in mountains.
Medicinal use of the herb:None known
Known hazards of Cirsium edule:None known
Plant information taken from the Plants For A Future.