Page 121 - The Forager’s Guide to Wild Foods

Thistle (Plume), Cirsium spp.

(ASTERACEAE)

PLUME THISTLE is a name given for this large ge- sometimes slightly mottled white.
nus of perennial or biennial plants. Plume thistles EDIBLE PARTS: roots, leaves, seeds, and unopened
grow 2-4 ft. (0.6-1.2m) tall from a deep taproot, and flower buds
are named for the long, feathery plumes that are at-
KEY MEDICINAL USES: Seeds contain a high concen-
tached to its seeds.
tration of compounds that are known to assist liver re-
FLOWER: The flower is typical of other thistles; a generation. A tea made from the leaves and/or roots
tuft of up to 50, purple or crimson-colored petals and can aid digestion and ease diarrhea.
stamens exploding from a green, bulb-shaped flow- HOW TO HARVEST AND EAT: The root can be dug up
er head at the end of a tall, sometimes leafless stalk. and eaten at any time of year, but younger plants taste
The bulb-shaped flower head can be over 1 ½ inches
less bitter. Young flower buds can be added to a salad
(4cm) in diameter and is covered in spikes that can be
or used as a garnish before they have developed any
as long as ½ inch (13mm) in some species. The flower
spikes. Young flower heads can be cooked like an arti-
eventually dries and the petals are replaced by fine, choke (my favorite!). Younger leaves are best picked in
feather-like plumes that can reach over 1 ½ inches spring. Seeds can be easily harvested once the flower
(4cm) long. Each feathery plume is attached to a sin-
heads have dried.
gle seed, and 20-30 seeds are packed into the spikey
PLUME THISTLE ROOT CREAMY STEW RECIPE: In-
flower head, ready for wind dispersal.
gredients: 2 cups each, chopped, of plume thistle, leek,
LEAF: All species have prickles on their leaves and and carrots; 1 cup each, chopped, of cauliflower and
start as basal leaves in a rosette. Each leaf is heavily broccoli, ½ chopped onion, 2 cloves of chopped garlic,
lobed and the tips of each lobe has sharp prickles. The 2 cups of cream, 1 cup of water, salt and pepper. Cook
leaves tend to be rough in texture, and some species all vegetables in a pot on medium heat for 15-20 min.
can grow leaves up to 11 inches (20cm) long. Many Add the cream and water and simmer for another 15-
species have a woolly appearance on the underside 20 min. Mix with a hand blender until you have the
of the leaves, while the leaf surface is usually green, desired consistency. Serve with crusty bread.
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