Herb: White Thistle
Latin name: Cirsium hookerianum
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:
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 20°C.
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.