Milk Thistle Herb Fine Cut

Botanical Name:  Silybum marianum

Common Name:

• English:  St Mary's Thistle, Milkthistle Herb, Milkthistle herb fine cut, Milkthistle herb tea cut.
• Also, known as:  Akùb, Artichnuat sauvage, Blessed thistle, Bull thistle, Cardo blanco, Cardo de burro, Cardo mariano, Carod de Maria, Cardo di Maria, Carduo mariano, Chardon argente, Chardon-marie, épine blanche, Frauendistelfrüchte, Fructus cardui mariae, Fruit de chardon marie, Holy thistle, Kharshat barri, Khorfeish, Kocakavkas, Kuub, Lady’s milk, Lady’s thistle, lait de Notre Dame, Marian thistle, Máriatövis-termés, Mariazami, Mariendistel, Mariendistel früchte, Marienkörner, Maritighal, Mild marian thistle, milk thistle, pternix, shawkeddiman, Silberdistil, silybe, silybon, silybum, St Mary’s thistle, thistle, thistle of the Blessed Virgin, true thistle, variegated marian thistle, Mariana lactea Hill, Mediterranean Milk Thistle, Mariendistel,

Origin: Hungary/Albania

Harvested:  Cultivated

Parts Used:  Whole herb, root & leaves                                                           

General Information:

It is a fine, tall plant, about the size of the Cotton Thistle, with cut-into root-leaves, waved and spiny at the margin, of a deep, glossy green, with milk-white veins, and is found not uncommonly in hedgebanks and on waste ground, especially by buildings, which causes some authorities to consider that it may not be a true native. In Scotland it is rare.

The heads of this Thistle formerly were eaten, boiled, treated like those of the Artichoke. There is a tradition that the milk-white veins of the leaves originated in the milk of the Virgin which once fell upon a plant of Thistle, hence it was called Our Lady’s Thistle, and the Latin name of the species has the same derivation. The Marian, or Milk Thistle, is perhaps the most important medicinally among the members of this genus.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.