Milk Thistle Seed

Milk Thistle has been esteemed by herbalists for centuries, and was praised by the Greek physician Dioscorides nearly 2,000 years ago. Its common name reflects its venerable use as a galactagogue, stimulating milk production in nursing mothers. Other traditional roles for the plant have featured its demulcent action for relieving colds and pleurisy, as well as claims for curing malaria, rabies, and the plague.

Undoubtedly, the most notable part of the Milk Thistle story, ancient and modern, is its protective effects on the liver and gall bladder. It restores liver cells damaged by alcohol, drugs, poisonous mushrooms, and many other toxins, and can be helpful in cases of cirrhosis and viral hepatitis, as well as certain skin conditions such as psoriasis which are often linked to liver toxicity.

Milk thistle seeds contain several active chemicals, including a group of closely related flavonolignans. Collectively known as silymarin, the group consists of silybin A, silybin B, isosilybin A, isosilybin B, silychristin, isosilychristin and silydianin.

Milk thistle tea boasts a mild flavor that is slightly sweet. It is often compared to dandelion tea with mild earthy undertones and stronger floral notes.

Appearance, aroma and taste profile: Oval, light-colored seeds. Has a nutty, pleasant taste. Mix with grains, fruits and nuts in baked goods, smoothies, and other foods.

Botanical Name: Silybum marianum

Common Names: Holy thistle, Lady's Thistle, Mary thistle, Marian thistle, Blessed Thistle, Marian Thistle, Scotch Thistle