In Medieval England, blessed thistle gained prominence through folklore associated with King Charlemagne. Historical accounts suggest that this association contributed to the herb’s cultivation by monastery monks, leading to its alternate names, holy thistle and St. Benedict thistle.
The bitter, astringent qualities of blessed thistle are due to tannins
and alkaloids, most notably a bitter compounds called cnicine. The herb
is traditionally prepared as tea, tonic infusion or tincture. Blessed
thistle is also made into herbal bitters and aperitif digestives. In
fact, it is an ingredient in the classic angostura bitters formula.