Common names: prickly thistle, thistle Woodchat, thistles. Description. A perennial or biennial herb with erect winged prickly stems. Peristoiadrezannye leaves, prickly. Flower
baskets strongly spiny, large, flattened-globose, drooping, bright purple with the smell of musk. Plant height of 40-100 cm blooms in July and August.
It occurs on rocky steppe slopes, limestone outcrops, dry meadows, forest edges, wastelands, roadsides, in gardens, at 1, 3-5 phytogeographical regions of the Perm region.
Thistle — allocates nectar that bees use to feed the family, keep it in good condition (trailing late summer honey plant).
In folk medicine herb milk thistle, collected during flowering.
The chemical composition has not been studied. Know the content of bitterness, alkaloids. The seeds contain oil, the roots of inulin.
Use thistle when frightened, nervous disorders. Used as anti-inflammatory, diaphoretic, inflammatory diseases of the upper respiratory tract. Fresh juice thistle — an external agent for the treatment of cancer sores. In Mongolia, the extract of milk thistle extract and fresh juice of the roots is used to treat anthrax, infected wounds, skin cancer.
In the Perm region occurs close species thistle kinky. It grows like a weed, often in 2.5 botanical areas. This biennial plant height 60-90 cm Leaves his softer, shallowly sinuate-lobed. At the top of the stem, 2-4 spiny baskets.
Thistle gladkolistny and kinky — edible plants.
Thistle salad with sorrel. 40 g of thistle leaves, 50 g of sorrel, 20 g onion, 20 g of boiled potatoes, 1 boiled egg, 20 g sour cream, salt, spices to taste.
With a pair of scissors to remove the thistle thorns, leaves boiled in salted water for 10 minutes, chop. Add chopped sorrel and boiled potatoes. Put onion rings, sliced boiled egg, add sour cream and sprinkle with dill. Salt and spices to taste.
Thistle salad with cheese. 50 g of thistle leaves, 60 g of grated cheese, 1 tbsp. sour cream or mayonnaise, salt, spices.
Leaves without thorns Boil 10 minutes, chop and sprinkle with cheese, add sour cream or mayonnaise. Salt, spices to taste.
Meat soup with thistles. 200 grams of meat, 50 grams of cabbage, 30 g onion, turnip, 8-10 thistle blossoms, 150 grams of potatoes, salt and spices to taste.
In the lower-cooked cabbage thistle buds, cook for 15-20 minutes. Before serving, remove the blossoms.
Soup with thistles. 110 g of young leaves and shoots of the thistle, 210 g potatoes, 50 g cream, 60 g onion, turnip, 20 g of oil.
The leaves and stems of thistles Boil 10 minutes, grind in a food processor. Potato mash, onion Passer. These products are placed in water or broth, cook until tender. Before serving, add sour cream, add croutons.
Potatoes, thistles and stuffed with cheese. 420 g potatoes, 200 g leaves thistle, 110 g of grated cheese, 60 g sour cream, salt, spices to taste.
Thistle leaves grind in a food processor or a meat grinder and mix with the grated cheese. This mass of stuffed potatoes, pour sour cream, baked in the oven.
Drink from a thistle with honey. 10 inflorescences thistle, 90 grams of honey, 1 liter of water, 2 marigold blossoms.
Thistle and calendula to boil in water for 10 mn. Broth strain, add honey and serve cold.
Soup dressing thistle. Dried leaves, shoots, buds thistle grind in a coffee grinder, used for refueling based soups: 1 teaspoon per 1 serving of soup.
Chin meadow — the yellow was.
Summer blooms attract bees.