Spotted Thistle

This genus of two species of robust annuals or biennials is found throughout Europe and Mediterranean regions to C Asia, and parts of W and E Africa. Silybum marianum (milk thistle) was once cultivated as a vegetable, but today is more popular as an ornamental, and as a medicinal plant. According to legend, its handsome variegation was caused by the Virgin Mary's milk as it ran down the leaves, hence the plant's specific name, marianum. Milk thistle contains unique flavolignans, collectively referred to as "silymarin", which protects the liver against toxins. Silymarin is apparently so effective that animals given it are unaffected by Amanita phalloides (death cap), a fungus that often causes irreversible liver damage. Historically, milk thistle was used to treat depression, associated with poor liver function. John Gerard considered it "the best remedy that grows against all melancholy diseases" (The Herball or Generall Historie of Plants, 1597). Silybum is from the Greek silybon, a term used by Dioscorides for thistle-like plants.

An ancient medicinal herbs used to protect and purify the liver as early as CE 23, milk thistle's active ingredient is silymarin. Scientific research has shown that silymarin helps guard against the liver damage caused by ethanol and other substances, prevent blockages that can interfere with the flow of bile from the liver to the small intestines, and spur the production of new liver cells. It also has been found to quell inflammation and control the oxidation that can damage body cells and tissues.

Stout annual or biennial with a basal rosette of white-marbled, deeply lobed, obovate leaves to 60cm (24in) long, which have spiny margins. Purple, thistle-like flower heads, 5cm (2in) across, supported by spiny bracts, are produced in summer, followed by black seeds, each bearing tufts of white hairs.


Common Name:
Spotted Thistle
Other Names:
Blessed Thistle, Holy Thistle, Lady's Thistle, Marian Thistle, Marythistle, Mediterranean Milk Thistle, Milk Thistle, St. Mary Thistle
Botanical Name:
Silybum marianum syn. Carduus marianus.
Genus:
Silybum
Family:
Asteraceae
Native Location:
SW Europe to S Russia and N Africa
Cultivation:
Well-drained, neutral to alkaline soil in sun. Slugs and snails may damage leaves. Subject to control as a weed in some countries, notably in parts of Australia.
Propagation:
By seed sown in summer or early autumn.
Harvest:
For medicinal use, plants are cut when flowering and seeds are collected when ripe. All parts are dried for use in infusions and tinctures, or for extraction of silymarin. As a vegetable, young leaves, flower buds, and roots are harvested when tender and used fresh.
Height:
1.2-1.5m (4-5ft)
Width:
60-90cm (24-36in)
Hardiness:
Z7-8
History:
Traditionally used since ancient Roman times to treat liver ailments, milk thistle has also been prized for centuries as a highly nutritious and therapeutic vegetable. The leaves, flowers, seeds, and roots are all edible, and folk herbalists have long recommended eating the plant (fresh, steamed, or boiled) for a variety of conditions. These include poor appetite, indigestion, depression, colic, congestive coughs, and poor milk production in nursing mothers. (One ancient myth claims that the distinctive white veins in the leaves carry the sanctified milk of the Blessed Virgin.) In both folk and modern medicine, milk thistle is a recognized antidote for many poisons, including the poison of the deadly death cap mushroom (Amanita phalloides).
Parts Used:
Whole plant, seeds, leaves, flower buds, roots.
Silymarin, the herb's essential ingredient, is found in all parts of the plant, but is in highest concentrations in the seeds.
Properties:
A bitter, diuretic, tonic herb that regenerates liver cells, stimulates bile flow, increases milk production, and relaxes spasms.
Medicinal Uses:
Internally for liver and gall bladder diseases, jaundice, hepatitis, liver damage, cirrhosis, and poisoning (especially by Amanita phalloides, alcohol, drugs, and chemicals); also minimize side effects from cancer chemotherapy.
Milk thistle herb is used to treat liver ailments, diseases of the spleen, dyspepsia, and gallbladder complaints. It is also used to protect the liver from toxins and to stimulate menstrual flow and the production of breast milk. Germany's Commission E has approved the use of milk thistle seed to treat liver and gallbladder complaints as well as dyspeptic symptoms, such as heartburn and bloating.
Today milk thistle is taken internally for specific liver and gallbladder disorders, including cirrhosis, hepatitis, gallstones, and inflammation of the gallbladder duct. It is also prescribed to boost general liver health and to repair the damage done by alcohol, drugs, and other chemical toxins. Milk thistle may also be useful in reducing the frequency and intensity of psoriasis outbreaks, which may be linked to the liver's inability to fight certain toxins. The herb's principal therapeutic ingredient, silymarin, is a potent antioxidant that protects the liver from free radical damage. Silymarin also promotes the growth of new, healthy liver cells when liver damage has occurred. Additionally, silymarin stimulates the liver's production of glutathione, one of the body's key detoxifying agents.
Preparation:
Milk thistle is available as dried herb and ground seeds and in capsules and teas. To make a tea, pour 1 cup of boiling water over 1 teaspoon of ground seeds and steep for 10 to 15 minutes. Drink 1/3 cup three times daily.
Typical Dose:
A typical dose of milk thistle herb is approximately 1/2 tsp of the herb mixed with 150 ml boiling water, steeped for five to ten minutes, then strained and taken as a tea. A typical daily dose of milk thistle seed in capsule form may range from 140 to 420 mg, divided into two to three doses.
Caution:
If you have or suspect you have a liver disorder, consult your herbalist or physician before self-treating with milk thistle. No serious side effects are associated with using the herb, but it does increase bile secretions that, in turn, may produce loose bowel movements.
Possible Side Effects:
Milk Thistle's side effects include, nausea, vomiting, anorexia, menstrual changes, and allergic reactions.
Drug Interactions:
Taking milk thistle with these drugs may be harmful:
Acarbose, (Prandase, Precose)—may increase the risk of loose stools and adverse effects of the drug.
Phentolamine, (Regitine, Rogitine)—may interfere with the action of the drug.
Disease Effects:
This herb may have estrogen-like effects and should not be used by women with estrogen-sensitive breast cancer or other hormone-sensitive conditions.
Culinary Uses:
Young leaves, with spines removed are eaten raw or cooked as a spinach-like vegetable. Flower buds can be eaten like mini-artichokes. Tender roots of first-year plants are similar to salsify.
Bibliography:
Encyclopedia of herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 368
The Essential Herb-Drug-Vitamin Interaction Guide by Geo. T. Grossberg,MD and Barry Fox,PhD. Copyright©2007 Barry Fox,PhD. Pp.339-340
The Modern Herbal Primer by Nancy Burke Copyright©2000 Yankee Publishing, Inc. pp.32-33