Foraging Friday with Diego. In season now: scotch thistle

They are out, one of the early risers -as soon as the seasonal rains come in- is the ubiquitous scotch thistle, Cirsium arvense.

One of the most hated weeds, it grows prolific all over Australia (and indeed the rest of the world), so much that it was the first declared weed in the colonised country. The first legislation ever written about plants on the side of the world dates back to 1852, when in the state of South Australia a law was passed to prevent the distribution of the plant as it was causing much pain to sheep grazers: the spiky seed heads getting stuck in sheep wool causing faults in fleeces.

Scotch thistle takes his name from the folkloric value bestowed on the plants in Scotland, where the bright purple flower is the national floral emblem. Over there the thistles tell a different story, one of pride and strength. The legend goes that one night, at a time when hoards of Norsemen used to pillage the Scottish shores, a raiding army were about to ambush a small village. In approaching the victims one of the norsemen stepped on thistles and the pain was so intense that the screams awakened the whole valley, preventing the pillage.

Another story tells of the Romans that when on the way up north the British isles decided to stop the conquer two thirds through, built the Adrian's wall and declared anything north of it to be inhospitable and undesirable. Apparently the fact that they wore sandals to battle had lots to do with it and rather that marching on thistles fields they decided to hold back on their plans.

Now, all good and fierce, but scotch thistle is also edible, and it sports a few medicinal properties too, so here we go:

Origins: Europe, North Africa, naturalised in Australia

Uses: Young Leaves can be cooked after soaking overnight in salt. The stems can be peeled and then steamed or boiled. I loved them raw, harvesting the stalk of advanced plant before they go to flower. The tap roots can be eaten raw or cooked, also of young thistles that have not flowered yet. The dried flowers are a rennet substitute for curdling milk. The seed are occasionally eaten roasted.

Medicinal: The roots and a decoction of the plant used as a poultice on sore jaws. A hot infusion of the whole plant has been used as a herbal steam for treating rheumatic joints. A decoction of the whole plant has been used both internally and externally to treat bleeding piles.

The thistle is the national floral emblem of Scotland

'till next, happy harvesting :)


Nemo me impune lacessit 

 "No one attacks me with impunity"