Milk thistle is a member of the sunflower family native to a narrow stretch of the Mediterranean. Now, for centuries, it has been widely cultivated throughout Europe. Presently it is a common weed in California. In North America, Milk thistle was introduced as a coffee substitute, but its shiny black seeds covered with feathery tufts have a far longer history in herbal medicine. The edible thistles were given the name silybum by Dioscorides, a Greek physician who served in the roman army over 1,900 years ago. The thistle with white coloring on its leaves became known as the "milk" thistle. It contains Silymarin (silibinin, silydianin, and silychristin), vitamin e (tocopherols), and about 90% fatty acids. It is used as whole seeds or seed powder, encapsulated or used to make an infusion. The most convenient form has been either an alcohol or glycerin extract. Product Details
- Botanical Name: Silybum marianum
- Family Name: Asteraceae
- Common Name: Milk Thistle
- Part Used: the threshed, dried seed.
- Habitat: grows in dry, sunny areas
- Product offered: Seeds, Extract.