natural herbs
Cobwebby Thistle
Cirsium occidentale
Herb: Cobwebby Thistle
Latin name: Cirsium occidentale
Family: Compositae
Edible parts of Cobwebby Thistle:
Root - cooked. A pleasant taste after prolonged boiling. 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. Stem - peeled and eaten raw.Description of the plant:
Plant:
PerennialHeight:
100 cm(3 1/4 foot)
Habitat of the herb:
Sandy places by the coast and into the nearby hills.Other uses of Cobwebby 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. Division in spring or autumn.Cultivation of Cobwebby Thistle:
Sandy places by the coast and into the nearby hills.Medicinal use of the herb:
None knownKnown hazards of Cirsium occidentale:
None knownPlant information taken from the Plants For A Future.