Herb latin name: Field Milk Thistle,Field Milk Thistle Extract

Latin name: Sonchus arvensis

Family: Compositae

Medicinal use of Field Milk Thistle: The leaves are used as apoultice and are said to have anti-inflammatory activity. An infusion of the leaves has been used in the treatment of caked breasts. Atea made from the roots is used in the treatment of asthma, coughs and other chest complaints. Atea made from the leaves is said to calm the nerves.

---

Habitat of the herb: the herb: Arable and waste land, ditches and on the drift line of salt and brackish margins, avoiding acid soils. A persistent weed of cultivation.
Edible parts of Field Milk Thistle: Young leaves - raw or cooked. A slightly bitter taste, they can be added to salads or cooked like spinach. The leaves are rich in mineral salts and vitamin C, they contain about 47mg of vitamin C per 100g and 2% protein (dry weight). It might be best, though it is not necessary, to remove the marginal prickles. Stems - cooked like asparagus or rhubarb. Young root - cooked. The roasted root is used as a coffee substitute.
Other uses of the herb: The plant is said to have insecticidal properties.
Propagation of Field Milk Thistle: Seed - sow spring in situ. A common garden weed, this species should not normally need any assistance.
Cultivation of the herb: Arable and waste land, ditches and on the drift line of salt and brackish margins, avoiding acid soils. A persistent weed of cultivation.
Known hazards of Sonchus arvensis: None known

Herb latin name: Field Milk Thistle,Field Milk Thistle Extract

Latin name: Sonchus arvensis

Family: Compositae

Medicinal use of Field Milk Thistle: The leaves are used as apoultice and are said to have anti-inflammatory activity. An infusion of the leaves has been used in the treatment of caked breasts. Atea made from the roots is used in the treatment of asthma, coughs and other chest complaints. Atea made from the leaves is said to calm the nerves.

---

Habitat of the herb: the herb: Arable and waste land, ditches and on the drift line of salt and brackish margins, avoiding acid soils. A persistent weed of cultivation.
Edible parts of Field Milk Thistle: Young leaves - raw or cooked. A slightly bitter taste, they can be added to salads or cooked like spinach. The leaves are rich in mineral salts and vitamin C, they contain about 47mg of vitamin C per 100g and 2% protein (dry weight). It might be best, though it is not necessary, to remove the marginal prickles. Stems - cooked like asparagus or rhubarb. Young root - cooked. The roasted root is used as a coffee substitute.
Other uses of the herb: The plant is said to have insecticidal properties.
Propagation of Field Milk Thistle: Seed - sow spring in situ. A common garden weed, this species should not normally need any assistance.
Cultivation of the herb: Arable and waste land, ditches and on the drift line of salt and brackish margins, avoiding acid soils. A persistent weed of cultivation.
Known hazards of Sonchus arvensis: None known