Page 89 - The Forager’s Guide to Wild Foods

Milk Thistle, Silybum

marianum (ASTERACEAE)

MILK THISTLE is a biennial that grows as a basal ro-
sette in its first year and can reach 3-6 ft. (0.9-1.8 m) tall
in its second year. It can tolerate many growing condi-
Guido Gerding, CC-BY-SA-3.0
tions including dry, rocky soils.
FLOWER: Flower heads are 1.7-5 inches (4-12cm) long
and wide, red to purple in color, and framed by spiny
bracts. They flower in June-August.
LEAF: Leaves are oblong with spiny edges, green, and
alternate with milky-white veins.

H. Zell, CC-BY-SA-3.0
EDIBLE PARTS: seeds, unopened flower buds, leaves,
stems, and roots appear. Flower buds can be eaten like artichokes.
KEY MEDICINAL USES: It is often used for diabetes, liv- Seeds make an edible oil; can be roasted and used as
a coffee substitute. Harvest in the fall with scissors.
er, gallbladder, and kidney issues as it contains silymarin,
which is also used to counteract mushroom poisoning. ROASTED MILK THISTLE ROOTS: Collect roots.
HOW TO HARVEST AND EAT: Harvest in cool weath- Trim off the top and tip. Scrub well. Brush with oil
er for best flavor. Plunge leaves, flower buds, and stalks and add salt. Roast in the oven for 25 min. at 350°F
in cold salted water for 10 min. to remove bitterness. (175°C). Serve hot as a side dish.
Always remove spines. Roots, peeled, stems, and first WARNING: Plant concentrates nitrates in its leaves.
and second-year young leaves can be eaten raw, but are Harvest from unfertilized, non-nitrogen rich soils.
better cooked. Roots taste best if harvested in the fall of People with ovarian cancer and hormone-sensitive
the plant’s first year. Harvest stems before flower buds conditions should take care.

Milkweed (Common), Asclepias
syriaca (APOCYNACEAE)

COMMON MILKWEED, Silkweed or Butterfly flower is
a perennial which grows typically 3 to 5 ft. (1-1.5m) tall,
but can reach 8 ft. (2.5m) in ditches and gardens.
FLOWER: Flowers are light pink to purple in color, ¾
inch (2cm) long and ½ inch (1cm) wide. These become
green, 2-4 inch (5-10cm) long seedpods.

LEAF: Leaves are up to 10 inches (25cm) long and 4.5
inches (12cm) wide with reddish veins, opposite, ob-
long, and lance-shaped.

EDIBLE PARTS: young shoots under 6 inches (15cm)
long, newly opened leaves, flowers, seeds, and seed pods and used like okra. Sprouted seeds are edible.
(always cooked) FRIED MILKWEED SEED PODS: Harvest seedpods
KEY MEDICINAL USES: Root may be an expectorant and when less than 2 inches (5cm), blanch in boiling wa-
purgative. ter for 10 min., drain, and cool. Mix enough bread-
HOW TO HARVEST AND EAT: Milkweed can have crumbs or cornmeal to coat pods well and add sea-
a nice flavor or be quite bitter. All parts need to be sonings. Soak seedpods in seasoned buttermilk or
cooked in a couple of changes of water. Cooked un- beaten eggs for 1h. Dredge in breadcrumb mixture.
Fry in a pan of hot oil, turning often until crispy.
opened flower buds can be eaten like broccoli. Cooked
young shoots can replace asparagus. Young seedpods, WARNING: Older leaves may be poisonous if con-
collected before seed floss appears, can be cooked sumed in large quantities.

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