My hunch was that thistles are probably full of nutrients-- chlorophyl for sure-- and that they would be a nutritious, albeit somewhat bitter, addition to a smoothie. I didn't think that they would be easy eating in a salad or a sandwich (similar to stinging nettles in that respect).
Some notes on the healing and values of the Silybum Marianum or Milk Thistle:
Milk Thistle is the thistle I believe my friend is referring to since it is the thistle that grows rather prolifically in my yard, and we live in the same community. Milk thistle has been used in herbal medicine in Europe, Asia, and the Middle East likely right back to Biblical times.
In the video with Sergei, he explains that the prickly thistle was probably hybridized to create today's various lettuces (and maybe artichokes). An herbalist writing in 1694 says of the thistle: "
|'It is a Friend to the Liver and Blood: the prickles cut off, they were formerly used to be boiled in the Spring and eaten with other herbs; but as the World decays, so doth the Use of good old things and others more delicate and less virtuous brought in.' ~A Modern Herbal/Thistles|
At the blog site of the Alternative Medicine College of Canada, the herbalist re-states that the Milk Thistle is a detox agent that is excellent for all kinds of digestive upsets and nausea: food poisoning, excess alcohol consumption, hepatitis, cirrhosis, chemotherapy, and even jaundice. Milk thistle is also useful for protecting against the damage of environmental pollutants (it is high in antioxidants). And, I like this one for me: Milk thistle may also play a role in controlling the rise and fall of our blood sugars.
Sheryl-Anne, writing from the Alternative Medicine College blog, gives this recipe for a liver tonic and digestive aid:
- 1/3 tsp. dried chicory root powder
- 1/3 tsp. dried dandelion root powder
- 1/3 tsp. dried Milk Thistle seeds powder