Milk Thistle

Source of Silymarin is both an anti-inflammatory and antioxidant. Milk thistle extract is made from the seeds, which contain approximately 4–6% silymarin. The extract consists of about 65–80% silymarin and 20–35% fatty acids, including linoleic acid. Prescribed by herbalists to treat liver disease. Used in traditional Chinese medicine to clear heat and relieve toxic material, to soothe the liver and to promote bile flow. Milk thistle has also been known to be used as food. 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) can be soaked overnight to remove bitterness and then stewed. The leaves can be trimmed of prickles and boiled as a spinach substitute or they can also be added raw to salads. Decorative element in gardens, and its dried flower heads may be used for the decoration of dry bouquets. Also known as cardus marianus, milk thistle, blessed milkthistle, Marian thistle, Mary thistle, Saint Mary's thistle, Mediterranean milk thistle, variegated thistle and Scotch thistle. For external use only. Do not use if pregnant, nursing, using MAO inhibitors, using blood thinners and contains caffeine. Not available to Washington State. Tags: Color: Purple, Specialty: Deer Resistant, Specialty: Cooking Green, Season: Summer.

Originally a native of Southern Europe through to Asia, it is now found throughout the world. Traditional medicine has relied on the seeds of milk thistle to treat illnesses of the liver for over 2,000 years. Introduced to most of the United States and Canada except colder regions outside its climate zone. The name "milk thistle" comes from the more obvious features of the plant, both the milk-like splotches of white covering the leaves of the plant, as well as its milky sap.