While the native Edible Thistle (Cirsium edule) may be my favorite (see
previous post), the introduced Bull Thistle (Cirsium vulgare) is pretty darn good too.
Bull Thistle is a well armored tap
rooted biennial with a crowded rosette of basal leaves. Leaves are deeply lobed
with long sharp spines at the tip of each lobe, and several smaller spines
along the margins. Many of the lower lobes are further divided into 2-3 points that twist sideways so that one angles downward, one outward, and one upward. Even when the leaves are lying
flat on the ground, those upward reaching spines are the bane of barefoot
walkers. Upper leaf surfaces are dark green with a whitish green central vein,
and the undersides are light green. Plants are covered throughout with long
stiff hairs. Flowering shoots begin to emerge mid-spring of the plant’s second
year and reach full height 6 weeks later. Shoots usually arise singly from the
tap root but if the plants are mowed multiple stems will develop. Stems are
hairy and covered with spiny, leaf-like vertical ridges that make them difficult
to grab bare-handed. Branches are usually limited to the upper half and arise
from the leaf axils. Flower heads are found singly at the branch tips. The
heads are large, hairy, and exceedingly spiny with a squat pear shape. Hundreds
of purple flowers bloom from the tip of each head.
 |
| Perfect stage for collecting |
 |
| Bull Thistle in flower |
 |
| Canada Thistle (Cirsium arvense) |
Don’t confuse this plant with
Canada Thistle (Cirsium arvense),
which has leaves that are not as deeply lobed, stems that are smooth (lacking
vertical and spiny stem-wings), and smaller, more clustered flower heads.
Bull Thistles are common in old
fields and disturbed roadsides from sea level to the sub alpine.
Hiding behind all that armor is a
tasty vegetable. The shoots of Bull Thistle are best harvested mid-spring
before they have reached full height or show any sign of the flower heads. Wear
gloves or be prepared for a painful experience! I slice the stalk near the base
with a pocket knife and then peel them from the base to the tip, revealing the
tender and tasty stem. They are firm, filling, and delicious with only a mild bitterness.
 |
| Bombus vosnesenskii pollinating Bull Thistle |
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While the native Edible Thistle (Cirsium edule) may be my favorite (see
previous post), the introduced Bull Thistle (Cirsium vulgare) is pretty darn good too.
Bull Thistle is a well armored tap
rooted biennial with a crowded rosette of basal leaves. Leaves are deeply lobed
with long sharp spines at the tip of each lobe, and several smaller spines
along the margins. Many of the lower lobes are further divided into 2-3 points that twist sideways so that one angles downward, one outward, and one upward. Even when the leaves are lying
flat on the ground, those upward reaching spines are the bane of barefoot
walkers. Upper leaf surfaces are dark green with a whitish green central vein,
and the undersides are light green. Plants are covered throughout with long
stiff hairs. Flowering shoots begin to emerge mid-spring of the plant’s second
year and reach full height 6 weeks later. Shoots usually arise singly from the
tap root but if the plants are mowed multiple stems will develop. Stems are
hairy and covered with spiny, leaf-like vertical ridges that make them difficult
to grab bare-handed. Branches are usually limited to the upper half and arise
from the leaf axils. Flower heads are found singly at the branch tips. The
heads are large, hairy, and exceedingly spiny with a squat pear shape. Hundreds
of purple flowers bloom from the tip of each head.
Hiding behind all that armor is a
tasty vegetable. The shoots of Bull Thistle are best harvested mid-spring
before they have reached full height or show any sign of the flower heads. Wear
gloves or be prepared for a painful experience! I slice the stalk near the base
with a pocket knife and then peel them from the base to the tip, revealing the
tender and tasty stem. They are firm, filling, and delicious with only a mild bitterness.
