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 are characterized by a complex profile of naturally occurring botanical compounds. The seeds contain a specialized mixture of flavonolignans—including silybin A and B, isosilybin A and B, silychristin, and silydianin—collectively identified as silymarin.
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 Silybum marianum powder complements fish, soups and stews.
