Herb latin name: Cirsium spinosum
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:
(11 3/4 inch)
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 20°C. 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.