Which Thistles Are Edible?
I often take photos of wildflowers and birds while hiking through the East Bay Regional Parks in California. Along the trails, I regularly come across wild thistles. You’re better off just walking past these thorny roadside weeds as their generally not edible. But some thistles, like the artichoke, have been used as food for centuries. They just require some know-how, patience, and a willingness to deal with the spines to reach the sweetness inside. In other words, they’re kind of life itself.
Below is a quick guide to a few edible thistles, along with a warning: don’t eat any wild thistle unless you’re absolutely sure it’s edible. Several species are mildly toxic or simply unpleasant to eat, and the spines can cause injury if you’re not careful.
Edible Thistles Worth Knowing
1. Artichoke (Cynara scolymus)
The most famous edible thistle is the globe artichoke. Its tough outer leaves soften when steamed or roasted, and the heart is widely considered a delicacy. Because it’s cultivated, it’s also the safest and easiest thistle to enjoy. You can find them raw in most grocery stores year round. Look for the marinated kind in a jar—they’re the best.
2. Cardoon (Cynara cardunculus)
The cardoon, a close cousin of the artichoke, is eaten for its stalks. The stalks resemble celery but require trimming and long cooking to become tender. Cardoons are a traditional ingredient in some Mediterranean winter dishes. If you want to try cooking cardoon, look for a traditional Italian recipe like those at La Cucina Italiana.
3. Bull Thistle (Cirsium vulgare)
Surprisingly, this extremely prickly plant is edible in parts. The peeled stems and roots can be cooked and eaten, although the yield is small and the process is tedious. And although I’ve read that they’re edible, I’ve never actually tried them—and honestly, they may not be worth the effort.
4. Other Cirsium species
Some native thistles in the Cirsium genus are edible when young, especially the stems and roots. These require precise identification and careful handling. Many people choose not to forage them because the prep work is pretty labor-intensive. I’d skip it.
This brightly colored wild thistle adds unexpected color to the landscape, but it’s better seen than eaten.
Thistles to Avoid
Not every thistle-like plant is actually a true thistle, and several plants with similar appearances can cause digestive distress. Even within the thistle family, certain species are extremely bitter or fibrous and just aren’t worth eating.
Skip milk thistle (Silybum marianum) as a food source. It’s safe as a manufactured herbal supplement but it’s not typically eaten.
And seriously—if you can’t identify a thistle with absolute confidence, don’t eat it. When in doubt, leave it out.
What Thistles Teach Us
Thistles remind us that beauty and sweetness can hide behind what’s tough and thorny. They’re plants that ask for time, attention, and a willingness to work through what’s hard. That’s the spirit behind my book Edible Thistles. It gathers stories, poems, and essays that explore a world that is both tough and sweet. It rewards any reader who pauses long enough to savor its contents. Life can be thorny. But once we learn how to prepare what it gives us, we often find that something sweet waits for us at the center.
