The leaves, flower stems, flowers, flower buds, seeds and roots of common thistle have been used for culinary purposes for several years. Tender leaves of the plant are soaked overnight in saline water and cooked for consumption. According to one report, the leaves of common thistle may also be added to salads after thorns are removed. The leaves are known to have a somewhat insipid flavour and when the thorns are removed from the leaves, very little edible matter remains. Besides, removing the thorns from the leaves is a very tricky job.Even the roots of common thistle are cooked and they have a flavour akin to Jerusalem artichoke. Instead, the root also has a somewhat bland flavour and, hence, it is best to cook it mixing it with other vegetables. In addition to consuming the roots fresh, they may also be dried and stored for use when necessary. As the root has rich inulin (a starch) content, it cannot be easily digested by humans. This starch (inulin) just passes through the digestive system directly and, in some individuals, it ferments to cause flatulence.Some people also cook and use the young flower stems of common thistle as a vegetable. Even the flower buds of the plant are brought to culinary use. These flower buds are used akin to round artichokes, but they are comparatively small and even more difficult to prepare. The dehydrated thistle flowers are used as a rennet alternative to curdle plant milks. At times, even the seeds of thistle are roasted and consumed by some people.http://www.herbs2000.com/herbs/herbs_thistle_common.htm
The leaves, flower stems, flowers, flower buds, seeds and roots of common thistle have been used for culinary purposes for several years. Tender leaves of the plant are soaked overnight in saline water and cooked for consumption. According to one report, the leaves of common thistle may also be added to salads after thorns are removed. The leaves are known to have a somewhat insipid flavour and when the thorns are removed from the leaves, very little edible matter remains. Besides, removing the thorns from the leaves is a very tricky job.Even the roots of common thistle are cooked and they have a flavour akin to Jerusalem artichoke. Instead, the root also has a somewhat bland flavour and, hence, it is best to cook it mixing it with other vegetables. In addition to consuming the roots fresh, they may also be dried and stored for use when necessary. As the root has rich inulin (a starch) content, it cannot be easily digested by humans. This starch (inulin) just passes through the digestive system directly and, in some individuals, it ferments to cause flatulence.Some people also cook and use the young flower stems of common thistle as a vegetable. Even the flower buds of the plant are brought to culinary use. These flower buds are used akin to round artichokes, but they are comparatively small and even more difficult to prepare. The dehydrated thistle flowers are used as a rennet alternative to curdle plant milks. At times, even the seeds of thistle are roasted and consumed by some people.http://www.herbs2000.com/herbs/herbs_thistle_common.htm