How to Harvest Milk Thistle Weed

Milk thistle (Silybum marianum) has been used for its medicinal properties for more than 2000 years. Its mottled, white leaves were said to be infused with the milk of the Virgin and commonly given to mothers to encourage lactation. This association is how it comes by its alternate names of holy or blessed milk thistle. Today it is used in the herbal apothecary to relieve liver distress and is also prized for its culinary attributes. The seed head of the thistle can hold nearly 200 seeds, but timing the harvest will be critical before they float away to sprout anew.

Things You'll Need

• Garden gloves
• Gardening shears
• Drying screen or basket
• Tweezers (optional)

Instructions

1. Put on gloves and a long-sleeved shirt prior to harvesting the plant. The spikes of the thistle can be painful and could cause a rash in some people.

2. Harvest the seed head when the bright purple flowers begin to fade and dry. This will typically occur in late July or August, but could happen as late as September in northern regions. Seed heads, even within the same patch of land, will mature at varying times, so plan on making multiple trips.

3. Note when white tufts begin to appear on the seeds. These soft, billowy appendages are used by the plant to carry the seeds aloft and further indicate that it's time to harvest. You may come back the next day and notice several of the seeds already have been carried away.

4. Clip the seed heads carefully with gardening or kitchen shears. Don't let the heads fall to the ground or you could quickly lose precious seeds.

5. Bring the seed heads inside for drying. Let them dry for up to a week to allow easier removal of the seeds. Lay the heads on a drying screen or in a basket and place in an warm, open area.

6. Pluck the seeds out with your fingers. The white tufts will make it easy for removing the seeds, but you can use tweezers if you need a bit more purchase in pulling them out.

7. Keep the seeds in an airtight container and use on salads or blend them with a little oil into a nut butter. The seeds can also be turned into a tincture by adding a 50/50 ratio of water and alcohol and storing for three weeks before using.

References

• Milk Thistle Lore
• Harvesting Milk Thistle

Resources

• Milk Thistle Properties