Milk thistle (spicy-variegated)

MILK THISTLE (spicy-variegated)


One- or two-year-old plant with a spindle-shaped root. Stem 60-150 cm tall, straight, ribbed, raggedly pubescent at the top; leaves are leathery, with white transverse, wavy, interrupted stripes, the lower ones are on petioles, the middle and upper ones are sessile, the stem is embracing, the leaf blade is oblong, wavy, with serrated spiny lobes along the edge, the spines are long, strong, yellow. The flowers are collected in large spherical baskets, surrounded by prickly leaves of the wrapper; corollas only tubular, lilac-purple, of filiform petals; achenes within 5 mm long, ribbed-wrinkled, white-spotted, with a tuft. Blooms all summer.

Grows in wastelands, sometimes bred in vegetable gardens.

The fruits are used for medicinal purposes. In the form of a tincture, they are part of the product “Choleletin No. 1” for the treatment of gallstone disease.

Previously, the fruits of pungent and colorful were used in medicine for diseases of the liver and spleen, gallstone disease, jaundice and chronic cough.

In folk medicine, milk thistle is recommended for inflammation of the liver, bile ducts and spleen, colic caused by gallstones and sand, jaundice, hemorrhoids and constipation as a bitter tonic.


Seeds are consumed in the form of decoctions: boil 30 g of powdered seeds in 0.5 liters of water until half boils; drink 1 tbsp. spoon every hour.

Take dry powder from the seeds 4-5 times a day for a teaspoon.

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