Milk Thistle (Silybum marianum) seed whole - Bulk.

All of our bulk herbs are organic when available, otherwise herbs are wildcrafted and responsibly sourced.

Available in either increments of 2 oz or save 20% when you purchase a pound.

SUGGESTED USE:

Make an infusion using 1 heaping teaspoon per cup of boiling water. Steep 30 minutes, covered. Strain. Dose: 1 cup of the infusion (tea) 1-2 times per day as needed.

CONTRAINDICATIONS:

None known.

EXTRA INFORMATION:

The genus name Silybum was given by the first-century Greek physician Dioscorides as a name to several edible thistles. The species name, marianum, honors the Virgin Mary. The common name Milk Thistle refers to the white veins on the leaves, which look as if milk was spilled upon them, according to legend, the milk of the Virgin Mary.               

Native to the Mediterranean region but naturalized throughout North America, Milk Thistle thrives on dry, rocky ground with full sun. The plant has shiny pale green leaves that are prickly at their outside edges and marked with "milky" white veins that run throughout the leaves. The flowers are red to purple.

The seeds are edible; they are usually ground before being sprinkled onto culinary preparations. They can also be roasted and used as a coffee substitute, and an edible oil can be pressed from them. Milk Thistle leaves, with their spines removed, can be eaten as greens and are best when young and tender. The young stalks were once cultivated as a vegetable; they can be eaten raw or cooked and are considered superior to cabbage. The flower buds, though small, yield a heart like an artichoke that can be eaten. The roots of the plant can be consumed raw, boiled, or steamed.

These statements have not been evaluated by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease.