The field thistle (Cirsium arvense) belongs botanically to the family of composite plants. A striking feature of it is its leaves, which are flat to the outside and have thorns. In the summer months, sow thistle develops bright purple to red flower heads. The hollow stems are infused with a whitish sap that tastes similar to the bitter sap of dandelions.
Occurrence and cultivation of the field thistle.
Field thistle is a herbaceous plant and is found throughout Central Europe and is traditionally used in folk cooking. Field thistle is a herbaceous plant and is found throughout Central Europe. Its root can sprout up to 2.8 meters deep. The height of growth can reach up to 1.5 meters. Its honey-scented flower nectar serves as food for many insects. It prefers open sites with adequate sunlight and moderate moisture. It is often found along the edges of fields, meadows and paths. Predominantly it grows on loamy soils. It thrives up to an altitude of about 2000 meters. Since the plant is proliferating, it is controlled with herbicides on arable land. The thistle is traditionally used in folk cuisine. Homeopathy and traditional medicine also use derivatives of the plant.
Effect and application
Field thistle is often referred to as a weed. Originally, in the past centuries, in addition to its use as a remedy, it also served as food for poorer sections of the population. The young, still thornless leaves can be prepared as a leaf salad in the raw food kitchen. In addition, the thistle can also be steamed and cooked like spinach vegetables. Above all, its high protein content provides long-lasting satiety. The taste of the young leaves is restrained and less bitter. The larger and spiny leaves are inedible in the raw state because of the contained and strongly pronounced bitter substances. The hay-like bases of the flower heads are considered a rare delicacy. They are, similar to the artichoke, steamed or pickled healthy and exquisite in taste. In southern Germany, flower heads pickled in honey can also be found. For many centuries, the thistle has also been known as a medicinal plant. Even the abbess Hildegart von Bingen documented the many uses of the plant. In natural medicine, all parts of the plant are used. The dried roots can be prepared as a high-percentage tincture or as a concentrate. The leaves of the thistle are suitable fresh or dried with boiling water brewed as a tasty tea. Such an infusion can also be made from the fresh flower heads. The seeds of the thistle plant are slightly oily. In naturopathy, the seeds are used to prepare infusions.
Importance for health, treatment and prevention.
As a centuries-old home remedy, field thistle is used for diseases of the liver, kidney and gallbladder. It stimulates liver metabolism with the bitter substances it contains. The plant also has a diuretic effect. Above all, the stabilization and regeneration of already damaged liver cells, which have been well proven in studies, are the focus of the therapies. It has been shown that diagnosed liver damage, such as cirrhosis or fatty liver, could be alleviated when thistle species were used therapeutically. Thistle also appears to have a preventive effect on keeping the liver healthy by reducing the uptake of toxins in the liver cells. This is achieved by inhibiting enzyme reactions. In traditional medicine, thistle extracts are now found in many preparations. For preventive home use, mainly infusions are known. The fresh or dried leaves and flowers are brewed with boiling water and the tea drunk in sips throughout the day. Such a tea-like infusion should not infuse for more than ten minutes and should be swallowed as hot as possible. This can alleviate gastrointestinal complaints. The plant has an additional influence on the central nervous system and relieves circulatory problems. It is also said to help with states of exhaustion. Also travel sickness or morning sickness, in the context of pregnancy, are said to be homeopathically treatable with the extracts of the thistle. More rarely, sitz baths or repeated skin rubs with an extract of the field thistle are described.Leaves of the plant preserved in milk are said to help with coughs and respiratory complaints. The thistle also finds external applications. As an extract, tonic, or ground as a paste, it is applied for the treatment of superficial skin diseases and abrasions. As a preventive measure, it is worth stocking one’s own medicine cabinet with a tincture of thistle. For this purpose, the flower heads of the thistle plant are soaked in high-proof alcohol. Covered and moved daily, the mixture must infuse for about a month. The subsequently filtered effluent can be poured into dark dropper bottles. The tincture can be taken drop by drop. It is recommended for the treatment of warts or smaller skin outgrowths. Freshly removed wounds after a tick bite can be dabbed with it. Also in the case of insect bites, such a tincture of field thistle provides quick relief from itching. Tinctures are also used for calf compresses, neck compresses or head compresses. They can be used to treat headaches, migraines or tension pains. Infusions of thistle seeds have also proved particularly effective. They can be harvested from the intact plant in the late summer months. It is recommended to grind the seeds after drying. This releases the oil-containing ingredients and allows them to be released into the liquid of the infusion. Purified and previously boiled water, as well as high-proof alcohol, are suitable for this purpose.