Herb latin name: Cirsium spinosum


Family: Compositae



Edible parts of Cirsium spinosum:

Root - peeled and cooked. The root is stout wih scarcely developed rhizomes. It 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. Leaves - cooked.

Description of the plant:



Plant:
Perennial


Height:
30 cm
(11 3/4 inch)

Flowering:
September
to October

Habitat of the herb:

In maritime rocky and grassy slopes from sea level to 100 metres.

Other uses of Cirsium spinosum:

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. Division in spring or autumn.

Cultivation of Cirsium spinosum:

In maritime rocky and grassy slopes from sea level to 100 metres.

Medicinal use of the herb:

None known

Known hazards of Cirsium spinosum:

None known

Plant information taken from the Plants For A Future.