Milk thistle is a member of the daisy or sunflower family and is
characterized by tall erect stems with mottled, toothed alternative
leaves that yield a milky liquid. The upper leaves support purple flower
heads that are composed of tube-like florets surrounded by thorny
spines. A hardy plant, milk thistle is commonly found growing along
wayside paths and in pastures.
Milk thistle seeds contain up to 3% flavonolignans, primarily silybin A
and B, a mixture referred to as silibinin. Other compounds include
isosilybin A and B, silychristin and silydianin. These agents are
together known as silymarin. The seeds also contain up to 30% fatty oil,
vitamin E and the flavonoids apigenin, quercetin, taxifolin and
naringenin.
Historically in ancient Rome and Greece this herb was used for liver
disorders, but has also been grown by many cultures as a food. In Arab
culture the young leaves are considered a delicacy and are added raw to
salads. In medieval Europe all parts of the plant were eaten like a
vegetable: the young roots were roasted; the peeled stems were braised
or stewed; the spiny flower heads prepared like artichoke; and raw
leaves (with stingers removed) were added to salad.
Nowadays the roots and peeled stems are still consumed as a
vegetable often served after being boiled, while the base of the flower heads are cooked and eaten with
melted butter (similar to familiar artichoke recipes). The seeds are
also roasted and used as a coffee substitute.
Try sprinkling powdered milk thistle seeds into hot cereals, rice and
vegetable dishes, either alone or in combination with
sesame, sunflower,
flax or other ground seeds. In terms of flavor, the seeds complement
fish, soups and stews.
