Newsletter

Topic:  THISTLE

Thistle is a plant that is hated by many farmers. Thistle is considered to be an invasive plant that spread quickly in disturbed soils. Once entry is gained into unused fields, it is very difficult to eradicate them. They compete for space, water and nutrients in the soil. They grow very well where conditions are favorable for them. The thistle will grow in patches or singularly. The thistle plant has a worldwide range. Thistles can be found growing in dry rocky or moist sandy soils, such as forested meadows, clearings, prairies, roadsides, river and stream banks. It seems to thrive well in most areas. Its prickly leaves and straight stem make it easy to recognize the plant. The flower heads range from a beautiful purple, white, pink, or yellow.

Bees, moths and butterflies often frequent the colorful flowering head. Stinging ants, wasps, even bumblebees have a fondness for the nectar. Songbirds eat the seeds and the flowers. Even the tiny hummingbird may be seen eating insects on the flower head or collecting the down for their nests. The common thistle, although regarded by many to be a nuisance plant and noxious weed by many is a storehouse of edible food. Virtually all parts, less the spines can be used for food. It can be very useful in survival or wilderness living.

The roots, stems, young leaves, flower buds and even the seeds can be eaten. The roots can be eaten raw or cooked into a table vegetable such as a tastey turnip substitute in prepared foods such as soups. The roots can be dried and ground into flower or used as a stew extender. As a sugar substitute, roast the roots in an oven at low heat and extract the sugary syrup. It has a slightly bitter taste and is caramelized in color. This syrup can be used as a sugar substitute. The roots can be peeled and boiled then pickled in brine or soaked in sweetened cinnamon sugar syrup for a tasty sweetmeat. This is a traditional and tasty side dish in Armenia.

The peeled stems have long been considered to be wilderness thirst quenchers. The peeled stems are a nice treat to the knowledgeable woodsman, hikers and survivalist. The stems are juicy with a sweet taste and work well as a satisfying thirst quencher. Even the flowerless young stems are edible. Peel off their sharp prickly spines along with the hard outer rind filled with fibers and eat raw like celery. They can also be used as a potherb or made into a candied treat or pickled. The basal and stem leaves can be despined and eaten raw in salads or cooked as a vegetable. A hot tea can be made from the leaves. Eating the raw leaves is an acquired taste. Use only the young leaves, as the mature leaves are unpalatable. A hot tea can be made from old and withered leaves as a wilderness medicine such as an emetic (a vomit producing agent) to treat mild cases of food poisoning. The list of uses for thistle is quite impressive. The list is far greater than the limited room I have in this newsletter to write about. As a survival food, its uses are indeed impressive, and as a medicine the list is equally impressive. So the next time you come across the lowly thistle plant, consider it your friend instead of the noxious enemy many have always considered it to be. The thistle plant has far to many good qualities to be considered a lowly weed.