foraging food

thistle

Scientific Name: Onopordum cyprium, Carduus argentatus subsp. acicularis, Carduus pycnocephalus subsp. albidus, Cirsium vulgare ⋮see also Thistles

other names: Bull Thistle, Spear Thistle

AVAILABLE: JAN-APR

EDIBLE PARTS:

The young thistle forms a rosetteleaflets in tight circular rings of ellipticoval-shaped, small or no point leaves that are rough textured with fine bristles or white hairs and dentate with symmetrical teeth or serrate teeth forward-pointing margin.
Onopordum cyprium has deeply lobed deeply indented margins , spiny with sharp stiff points leaves with a thin covering of fine white hairs. The stem leaves are thin and spiny.
Carduus argentatus has deeply lobed deeply indented margins , spiny with sharp stiff points leaves; the underside has a thin covering of fine white hairs. The stem is smooth and the stem leaves are lanceolatepointed at both ends , with a dentate with symmetrical teeth or serrate teeth forward-pointing margin. The pink-purple flowers are single.
Carduus pycnocephalus has deeply lobed deeply indented margins , spiny with sharp stiff points leaves; the underside has a thin covering of fine white hairs. The stem is covered in spiny leaflets and the stem leaves are thin and spiny. The flowers form in clusters of pink-purple.
Cirsium vulgare has deeply lobed deeply indented margins , spiny with sharp stiff points leaves with a thin covering of fine bristles and softer white hairs on the underside. The stem leaves are thin with pronounced stiff spines along the edges.