Plant Profile: Milk Thistle – Integrative Family Medicine of Asheville

Thistles get a bad rap. They are often looked at as the peskiest of weeds for their persistence and thorny nature that makes them difficult to remove by hand. But as is often the case with our “weeds”, thistles are also packed full of nutrition (think artichoke) and health benefits. The queen of the useful thistles is Milk Thistle (Silybum marianum). This beautiful tall thistle is native to the Mediterranean but is now found throughout the world and can be invasive in some areas. It gets its common name, for the milky white veins in its leaves and its traditional use to increase breast milk [today another thistle, Blessed Thistle (Cnicus benedictus) is more commonly used for this purpose].
Milk Thistle has a rich history and was revered by Pliny and Dioscorides for its medicinal properties. It has continued to be used extensively as one of the best herbs to support healthy liver function. Like another famous liver tonic, dandelion (Taraxacum officinale), it is a gentle but powerful herb. Traditionally, Milk Thistle was used to ease all types of liver inflammation. Like dandelion it also gently stimulates the liver, supporting healthy digestion and encouraging absorption of nutrients. But unlike dandelion it has the amazing ability to heal and protect the liver.

Milk Thistle is a well-researched herb and this research has investigated milk thistle’s use to protect the liver from toxins, including poison. It is most well known for helping with amanita mushroom (Amanita muscaria) poisoning, saving lives by preventing the liver from absorbing amanita’s toxic constituents. It has also been found to help protect the liver from the damaging effects of some types of chemotherapy. It is a deeply supportive herb, supporting the liver so it can heal and regenerate itself. As a tonic, it can be taken daily and is beneficial for those wanting a gentle liver tonic to encourage healthy liver function or as a supportive adjunct herb for hepatitis C, cirrhosis and other liver diseases.

Milk thistle also supports healthy cholesterol and blood sugar levels.

Traditionally, the young stalks and seeds were used but today the seeds are most commonly used. It is gentle and safe to use long term.

While Milk Thistle is most commonly used in tincture and capsule form, one of my favorite ways to use milk thistle is also in the kitchen. The seeds grind easily in a coffee grinder and have a nutty slightly bitter flavor. Here is one of my favorite recipes: