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150 Seeds

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Milk Thistle

Silybum marianum
HOW TO GROW MILK THISTLE

Grown as an annual or over wintering annual as biennial. The best edible roots should be produced from a summer to late summer sowing. Sow in the spring or summer for a supply of edible leaves all year round. In cold climates, direct sow in early spring for fall harvest. Potentially invasive, produces up to 6,000 seeds per plant and seeds can remain viable in the soil for up to 9 years. Grows 1–5’ tall. Wear gloves to harvest partially dried thistle heads, cut and let drop into a bucket. Further dry in the sun for a week or two. Thresh and winnow to extract seeds. Grind seeds in an electric coffee mill. See your herbalist for daily dosage. Soil pH 6.6–8.5. Hardiness zones 6–9. Annual.

Days from maturity calculated from the date of seeding. Average 1,200 seeds per ounce. Usual seed life: 5 years.

Planting Depth 1/4"
Soil Temp. Germ. 68˚F
Days to Germ. 14–21
Plant Spacing 24–36”
Row Spacing 36–48”
Days To Maturity 1 year
Full Sun, Moist Well Drained Soil
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  • 100 Seeds$4.10
  • 1000 Seeds$24.60
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 tradition...
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.
Learn More
  • milk thistle image####

  • milk thistle image####

  • milk thistle image####

  • milk thistle image####

Milk Thistle

Silybum marianum
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...
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.
Learn More
HOW TO GROW MILK THISTLE

Grown as an annual or over wintering annual as biennial. The best edible roots should be produced from a summer to late summer sowing. Sow in the spring or summer for a supply of edible leaves all year round. In cold climates, direct sow in early spring for fall harvest. Potentially invasive, produces up to 6,000 seeds per plant and seeds can remain viable in the soil for up to 9 years. Grows 1–5’ tall. Wear gloves to harvest partially dried thistle heads, cut and let drop into a bucket. Further dry in the sun for a week or two. Thresh and winnow to extract seeds. Grind seeds in an electric coffee mill. See your herbalist for daily dosage. Soil pH 6.6–8.5. Hardiness zones 6–9. Annual.

Days from maturity calculated from the date of seeding. Average 1,200 seeds per ounce. Usual seed life: 5 years.

Planting Depth 1/4"
Soil Temp. Germ. 68˚F
Days to Germ. 14–21
Plant Spacing 24–36”
Row Spacing 36–48”
Days To Maturity 1 year
Full Sun, Moist Well Drained Soil
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