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Milk thistle is a member of the sunflower family native to a narrow area of the Mediterranean, but grown for centuries throughout Europe and and now a common weed in California. Milk thistle was probably brought to North America as a coffee substitute.
The edible thistles were given the name silybum by Dioscorides, a Greek physician who served in the Roman Army over 1,900 years ago. The thistle with white mottling on its leaves became known as the "milk" thistle.
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The prickly milk thistle has been used to support healthy liver function more than 2000 years. Many early healers were well acquainted with this valuable plant. The milk thistle is actually a member of the sunflower family, although it features flowers of purple instead of yellow. In regards to liver function, milk thistle has the ability to stimulate the flow of bile from the liver. It is this bile stimulation that is believed to account for the effectiveness of milk thistle for the liver and aiding digestion.
Parts Used
The threshed, dried seed.
Typical Preparations
Whole seeds or seed powder, encapsulated or used to make an infusion. The most convenient form has been either an alcohol or glycerin extract.
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