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Cirsium edule, the edible thistle [2] or Indian thistle, [3] is a species of thistle in the genus Cirsium, native to western North America from southeastern Alaska south through British Columbia to Washington and Oregon, and locally inland to Idaho. [4] It is a larval host to the mylitta crescent and the painted lady. [5]
Cirsium vulgare (spear thistle) is listed in the United States (where as a non-native invasive species it has been renamed "bull thistle") as a noxious weed in nine states. [6] Some species in particular are cultivated in gardens and wildflower plantings for their aesthetic value and/or to support pollinators such as bees and butterflies.
Cirsium oleraceum, the cabbage thistle [3] or Siberian thistle, is a species of thistle in the genus Cirsium within the family Asteraceae, native to central and eastern Europe and Asia, where it grows in wet lowland soils. [4] Cirsium oleraceum is a herbaceous perennial plant growing to 1.5 m tall, the stems unbranched or with only a very few ...
Occasionally used fresh or cooked in Japanese cuisine [332] Schleichera oleosa [333] [334] Scolymus hispanicus: Tagarnina: Edible thistle. Popular in Southern Spanish cuisine [335] Scolymus maculatus: Spotted golden thistle [335] Scorzonera hispanica: Scorzonera [336] [337] Scutellaria baicalensis: Baikal Skullcap [338] Sechium edule: Chayote ...
Milk thistle flowerhead Cirsium arizonicum, showing arachnoid cobwebbiness on stems and leaves, with ants attending aphids that might be taking advantage of the shelter. Thistle is the common name of a group of flowering plants characterized by leaves with sharp spikes on the margins, mostly in the family Asteraceae. Prickles can also occur all ...
Most of them are commonly known as thistles; [6] four of the best known genera are Carduus, [7] Cynara (containing the widely eaten artichoke), Cirsium, [7] and Onopordum. [7] They are annual, biennial, or perennial herbs. Many species are thorny on leaves, stems, or involucre, and some have laticifers or resin conduits.
Like other Cirsium species, the roots are edible, though rarely used, not in the least because of their propensity to induce flatulence in some people. The taproot is considered the most nutritious part. [citation needed] The leaves are also edible, though the spines make their preparation for food too tedious to be worthwhile.
Cirsium edule, the edible thistle, a thistle species; See also. Edule (disambiguation) This page was last edited on 8 September 2012, at 12:43 (UTC). Text is ...