Herb: White Thistle

Latin name: Cirsium hookerianum

Family: Compositae

Edible parts of White Thistle:

Root - cooked. Boiled as a vegetable, or added to soups and stews. It can also be dried and stored for later use. 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.

Description of the plant:


150 cm
(5 feet)

Habitat of the herb:

Moist bottoms, open rocky slopes and cultivated fields.

Other uses of White 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 20C.

Cultivation of White Thistle:

Moist bottoms, open rocky slopes and cultivated fields.

Medicinal use of the herb:

None known

Known hazards of Cirsium hookerianum:

None known

Plant information taken from the Plants For A Future.