Milk Thistle Seed Whole

Botanical Name - Silybum marianum

Other Names - Holy thistle, Lady's Thistle, Mary thistle, Marian thistle

Origin - Bulgaria

Flavor Profile - Pleasant, with a slightly nutty flavor.

Culinary - Toast to use in salads or snacks, or roast to brew an alternative coffee beverage. The seeds may also be eaten raw.

While the seeds are most frequently used to make teas, tinctures and infusions, they can also be as food. In fact, the seeds, with a flavor profile similar to flax, contain up to 25% protein. Try adding whole milk thistle seeds to salads, shakes and smoothies, cereals and breads.

Milk thistle seeds are pleasant tasting and a good source of protein and amino acids. Milk thistle seeds contain up to 3% flavonolignans, primarily silybin A and B, a mixture referred to as silibinin. Other compounds include isosilybin A and B, silychristin and silydianin. These agents are together known as silymarin. The seeds also contain up to 30% fatty oil, vitamin E and the flavonoids apigenin, quercetin, taxifolin and naringenin.

Cosmetic Usages - Use the lightly crushed seeds to prepare tinctures for topical use.

Precautions - Due to potential hormonal effects, do not use this herb without medical supervision if you have a history of prostate cancer, breast cancer or other hormone-driven disease.

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