Thistle Plants
Ecology
Colorado is also home to nearly 20 native thistles including at least four that are quite rare. Indigenous People around North America used thistles for food and medicine.
The Lakota call thistle thokaku. “They peel the root and young stems and eat them raw or cook them in soups and stews. In the Southwest, Cirsium neomexicanum is used as an eye medicine. An infusion of the root is dropped into the eyes. An infusion of the entire root is taken for chills and fevers.” (E. Salmon, Iwigara- The Kinship of Plants and People).
Ecologically thistles are extremely important for pollinators including native bees, butterflies, moths, and even flies. The large heads of thistles and other sunflowers provide a landing area for pollinators to easily rest on and move around while they quickly drink nectar and gather pollen.
Milk Thistle
Silybum marianum. Native to the Mediterranean Region as far south as Ethiopia, Milk Thistle thrives in steppe ecologies to the extent that it is considered invasive across most of the US.
We can see this as an opportunity to harvest it with abundance, without worry for depleting local populations. Through their native range, these thistles are valued for breaking through tough soils with their deep tap roots; they have low soil nutrient requirements are drought resistant. The flowers are a pollinator powerhouse and seeds provide nutrient rich fodder for granivorous birds.
In the Kitchen
Many people don’t realize that when we eat artichokes, we are eating thistles! Our favorite way to enjoy this large thistle is by simply steaming the whole head in water containing lemon slices, peppercorns and bay leaves.
Dip the leaves in melted butter or a creamy dip made with mayonnaise, yogurt, a bit of mustard and curry powder. Artichoke hearts preserved with herbed oil or brine in a jar may be added to quiche, potato salad or atop green salads…or baked up as a creamy and decadent warm appetizer.