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Silybum marianum has other common names include cardus marianus, milk thistle, blessed milkthistle.
This fairly typical thistle has red to purple flowers and shiny pale green leaves with white veins.
Originally a native of Southern Europe through to Asia, it is now found throughout the world.
Milk thistle has also been known to be used as food.
The roots can be eaten raw or boiled and buttered or par-boiled and roasted.
The young shoots in spring can be cut down to the root and boiled and buttered.
The spiny bracts on the flower head were eaten in the past like globe artichoke, and the stems (after peeling) can be soaked overnight to remove bitterness and then stewed.
The leaves can be trimmed of prickles and boiled as a spinach substitute or they can also be added raw to salads.
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