Cirsium vulgare

Other Names: Spear thistle (Cirsium vulgare), Scotch Thistle (Cirsium acanthium)

Introduced From: Europe, North Africa, western Asia

Habitat: Pastures and wastelands, from the coasts to dry inland regions

Uses: The peeled stems are fine vegetable that tastes like choko. Steamed, boiled or put in stews, etc. The soft down inside the seed head makes an excellent source of tinder for fire making.

Season: Harvest the stalks early in summer, when flowering has just begun

References: Low (Weeds), Richardson and Shepherd

About Thistle

Spear Thistle (Cirsium vulgare) is the most common of the Cirsium species in Australia and New Zealand. Tim Low says that they are a most fine vegetable and a good introduction to eating weeds. Also, the thick tap roots can be eaten raw or cooked, but are only palatable on young thistles before they flower. The flowerbases are also edible like an artichoke, but too small to bother with.

Cirsium vulgare, Spear Thistle. Wentworth Falls, Blue Mountains NSW.

Cirsium vulgare, Spear Thistle. Wentworth Falls, Blue Mountains NSW.

Cirsium vulgare, Spear Thistle. Wentworth Falls, Blue Mountains NSW.
The soft down inside the seed head makes an excellent source of tinder for fire making.

Cirsium vulgare, Spear Thistle. Wentworth Falls, Blue Mountains NSW.

Cirsium vulgare, Spear Thistle. Wentworth Falls, Blue Mountains NSW.

See Also

Australian Mammals
Australian Birds
Australian Reptiles
Australian Frogs
Australian Fish
Australian Spiders and Their Faces

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