It will grow where ever it takes a mind to. Often seen in ditches and open fields. It also loves to take up residence in cities and towns, preferring moist conditions versus dry, growing to heights of four feet or more. It has a been designated a noxious weed by the Alberta Invasive Species Council.
Even in their state of going to seed, they have colour and look good.
Tight buds explode into clusters of yellow flowers. From June to October, its colourful flowers adorn the country.
Seed heads are tight and full. Providing yet another option to reproduce when the seeds are sent out on the wind.
Recipe for BUTTERED SOW-THISTLE found on eattheweeds.com.
1 or 2 handfuls sow-thistle leaves – young
Butter or oil
Beef stock or water
Ground nutmeg – pinch
1 tsp. flour
Salt and pepper
For this recipe the young 2- to 4-inch leaves of common sow-thistle
[Sonchus oleraceus] are best and when the leaves are not bitter.
Other sow-thistle species may need their spines trimming off and
may be bitter to the taste requiring some preparatory boiling.
Heat some butter or oil in a pan and add the leaves. Stir thoroughly to
coat the leaves. Add a good slug of stock or water, reduce the heat to a
simmer and cover. Cook for about 5 to 10 minutes. Add a pinch of nutmeg,
the flour and some seasoning. Stir everything, then add another knob of
butter and melt into the sow-thistle over a low heat.
Author, Photographer, Lover of Life