Milk Thistle Seed (Silybum marianum)
Milk thistle, also known as Blessed Milk Thistle and Mary Thistle, is a member of the aster family. It is a pasture plant found throughout Europe and the Pacific Northwest of the US, although it is indigenous to the Mediterranean. Like other thistles, the plant protects itself with sharp thorns, which are memorable when brushed against.
The plant's species name (marianum) and many of its common names reference the Virgin Mary because the white mottling that appears on the leaf is said to be made by her tears.
For thousands of years, the ripe seeds have been harvested to make infusions and extracts and the entire milk thistle plant (sans thorns) has been cultivated for food, most notably in European monastery gardens. The plant contains compounds collectively known as silymarin, which are toxic to livestock but provide the modern emergency antidote to mushroom poisoning in people.
Milk thistle seeds contain up to 3% flavonolignans, primarily silybin A and B, a mixture referred to as Silibinin. Other compounds include isosilybin A and B, silychristin and silydianin. These agents are together known as silymarin. The seeds also contain up to 30% fatty oil, vitamin E and the flavonoids apigenin, quercetin, taxifolin and naringenin.
Historically in ancient Rome and Greece this herb was used for liver disorders, but has also been grown by many cultures as a food. In Arab culture the young leaves are considered a delicacy and are added raw to salads. In medieval Europe all parts of the plant were eaten like a vegetable: the young roots were roasted; the peeled stems were braised or stewed; the spiny flower heads prepared like artichoke; and raw leaves (with stingers removed) were added to salad.
Nowadays the roots and peeled stems are still consumed as a vegetable often served after being boiled, while the base of the flower heads are cooked and eaten with melted butter (similar to familiar artichoke recipes). The seeds are also roasted and used as a coffee substitute.
These seeds are pleasant tasting and a good source of protein and amino acids. The powdered form is a convenient way to enjoy this herb in smoothies, yogurt and other foods.
Origin: Eastern Europe
Active Compounds: Silymarin
Plant Part Used: seed
Storage Tips: Store in a tightly sealed container in a cool, dark cabinet.
Appearance and Aroma: Light powder without significant aroma.
Cosmetic Uses: Use milk thistle seed to make poultices and skin washes. The powder may also be infused with oil for making salves and ointments.
Culinary Uses: Sprinkle directly into foods, such as smoothies, hot cereals, soups and stews. The powder may also be encapsulated. Try sprinkling powdered milk thistle seeds into hot cereals, rice and vegetable dishes, either alone or in combination with sesame, sunflower, flax or other ground seeds. In terms of flavor, the seeds complement fish, soups and stews. Crushed seeds may be infused in hot water or tinctured. The seeds may also be eaten in raw or toasted in salads, cereals or in baked goods.
Flavor Profile: Pleasant, with a slightly nutty flavor.
Safety: May cause stomach upset and/or diarrhea. This herb should not be used during pregnancy or if there is a history of liver, gallbladder or kidney disease. Do not use milk thistle products if you take other medicines without first consulting your physician because compounds in this herb may interfere with the absorption of pharmaceutical medications metabolized the liver enzyme CYP3A4. Avoid if you have a known allergy to plants in the ragweed family. Check with your doctor if you take other medicines also metabolized by liver cytochrome P450 enzymes.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.