#MARAZKA Name: Milk Thistle Scientific Name: Silybum Marianum Family: Asteraceae Milk thistle has a long history of ethnobotanical and edible use all over the world. Every part is edible, the young leaves are tender like spinach when cooked and the roots are delicious boiled with butter. Milk thistle is known for its cardoon like flowers with purple pink blooms and spiky pods in late spring that are best harvested with gloves. Seeds pods are harvested when the pods dry and the petals become white and cottony. Milk Thistle’s leaves bear a milky white veining that was said to be causéd by the milk of Mary mother of Jesus, and it has a long history of religious significance in Europe. Origination: Southern Europe to Asia Historic Uses: Ethnobotanical, Edible Height: 12-80” H X 60” W Hardiness: zones: Biennial Flower Color: Purple/Pink Maturity: 100-125 days Other Names: Cardus Marianus, blessed milk thistle