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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]
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 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.
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Cirsium silvaticum Tausch Cirsium vulgare , the spear thistle , bull thistle , or common thistle , is a species of the Asteraceae genus Cirsium , native throughout most of Europe (north to 66°N, locally 68°N), Western Asia (east to the Yenisei Valley), and northwestern Africa ( Atlas Mountains ).
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 ...
Cirsium edule, the edible thistle, a thistle species; Dioon edule, a cycad native to Mexico; Lemuropisum edule, an edible wild plant native to south west Madagascar; Memecylon edule, a small evergreen tree native to India; Mesembryanthemum edule, a synonym for Carpobrotus edulis, the ice plant, highway ice plant, pigface or Hottentot fig, a ...
Citrus season is in full swing, and one variety is trendier than ever. While yuzu has long been popular in East Asian cuisines, this tangy, fragrant fruit has been popping up on restaurant and bar ...