Morning Muse - Sow-Thistle

The name of this plant is misleading. The Sow-Thistle is not of the Thistle Family, but belongs to the Aster family.  
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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. ​

Sow-Thistle has a root system that grows in every direction. Because of this, it can be hard to get rid of. Pulling a plant with roots in tact is not the end of the plant. The rest of the root left behind will have buds that will grow new plants. 

The leaf of the Perennial Sow-Thistle have a raspy edge to them. The leaves, that somewhat imitate a prickly thistle leaf, alternate up a hollow stem. The Annual Sow-thistle has non-spiny, dandelion like leaves. Like dandelions, the tender new growth leaves of either of these plants, can be used in the preparation of food dishes such as salads and other wild delicacies. 

The plant’s origin is Europe and Western Asia. In the 13th Century, the milky substance found in the stem was believed to prolong virility of gentlemen and treating inflamed eyes, to name a few of its so called medicinal uses. 

References used:  Alberta Invasive Species Council, Edible & Medicinal Plants of Canada and Earthweeds.com.

Edible and Medicinal Plants of Canada

Open the book link to purchase your copy of Edible & Medicinal Plants of Canada. 

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.
Serve.

Ann Edall-Robson
Author, Photographer, Lover of Life​​​