ingredient information
Milk Thistle
Milk thistles are thistles of the genus Silybum Adans., flowering plants of the daisy family (Asteraceae). They are native to the Mediterranean regions of Europe, North Africa and the Middle East. The name "milk thistle" derives from two features of the leaves: they are mottled with splashes of white and they contain a milky sap.[1] However, it is the seeds of milk thistle that herbalists have used for 2000 years to treat chronic liver disease and protect the liver against toxins.[2][3] Increasing research is being undertaken on the physiological effects, therapeutic properties and possible medical uses of milk thistle. Around the 16th Century this plant became quite popular and almost all parts of it were eaten. The roots can be eaten raw or boiled and buttered or par-boiled and roasted. The young shoots in spring can be cut down to the root and boiled and buttered. The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling of course) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled and make a good spinach substitute, they can also be added raw to salads