Milk Thistle, or St Mary’s Thistle, has a traditional reputation for restoring healthy liver function. Other names for the edible herb include “Blessed Thistle”, “Scotch Thistle” and “The Spikey Queen” on account of its saw-toothed leaves and thorny appearance. Stunning, bright magenta to deep purple flower heads grow atop the leaf stem. Distinguishing Milk Thistle from other thistles is easy due to its milky-white veined leaves. The whole plant is edible, and the flower head can be peeled and prepared similarly to artichoke hearts.

Native to the Mediterranean region, Milk Thistle has been widely cultivated throughout the West and is a member of the Asteraceae, or Daisy family. The herb was referred to in ancient texts by the famed physician Dioscorides for a variety of ailments, many of which are consistent with its modern use in herbal therapy today. Herbal lore saw its use in protecting against poisons and environmental pollutants. It is often featured in formulas designed to support the body’s innate detoxification capacity.

Traditional uses include:

To support and maintain healthy digestion

To relieve symptoms of indigestion or poor appetite

To protect and maintain the liver

To promote natural liver cleansing

To promote healthy gallbladder function

To soothe bloating and the abdominal feeling of fullness

As an antioxidant to reduce the effects of free radical formation

To assist the body’s natural detoxification processes

To assist and support excretion of metabolic waste products

As a member of the Asteraceae or Daisy family, it should be avoided in those with known allergies to these plants.