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Sow Thistle (Sonchus Oleraceus)
Family - Asteraceae (Sunflower Family)
Common Names - Smooth Sow Thistle, Hare's Thistle, Soft Thistle
Habitat - Pathways, Open Fields, Waste land, Towns & Gardens
Harvest Time - All Year Round
Possible Confusion - Dandelion (Taraxacum)
Distribution - Native to Europe & Western Asia
Parts to eat - Young Leaves, Stem & Flowers
Identification
The sow thistle looks similar to a dandelion but grows to a much larger size. Its flowers, like a dandelion flower are
bright orange/yellow with many petals. Its flowers also transform into a fluffy ball of seeds. Its stem is smooth &
hollow, when cut a white latex bleeds from the plant. The leaves of the sow thistle are long, smooth to the touch with
spiky edges & deeply toothed, these leaves become less toothed the higher up the stem they grow.
What's The Difference Between A Sow Thistle & A Dandelion?
A sow thistle usually has many flowers sprouting out on each stalk, whereas a dandelion only has one flower per stalk.
A sow thistles leaves grow all the way up the stalk, whereas the dandelions leaves only grow at its base.
The sow thistles' seed ball is more of a fluffy like texture compared to a dandelion seed ball.
Nutritional Value The sow thistle is rich in vitamins C, A, B1, B2 as well as protein, fat, fibre, carbohydrates,
iron, copper, manganese, phosphorus, zinc & potassium.
Culinary Uses
The leaves can be eaten fresh or cooked, the younger leaves are less bitter & more enjoyable to eat raw with a taste
similar to lettuce. Steaming can remove the bitterness of older leaves. The young leaves make a nice addition to salads
while the older leaves are best used like a cooked spinach added in recipes such as stir fries & stews. The roots like
dandelion can be dug up & cleaned to make a coffee substitute.
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