Remember this prickly plant from our first meeting? It is the common thistle. There are over 300 varities in North America. All have edible leaves, stems, and roots. Eating the leaves is only suggested if you have a lot of patience as all the spines need to be removed before a small amount of leaf can be enjoyed. It's hardly worth the effort!
The first year plant is a basal rosette and stays close to the ground. The second year plant grows to 3-4 ft on average. It is the pith of the stem of the second year plant that you will be able to eat and enjoy at this time of the year and throughout the early summer. It is known as thistle celery and can be snacked on "in the field", added to salads, soups and stews. Thistle celery, chopped, sliced or in chunks may added to anything you may wish to pickle.
Because of our unusually warm spring, the thistle plants are now about 8-18 inches tall. You will need a fairly large, sharp knife or small hatchet. Leather gloves are also handy for protecting your hands. Find some thistle stalks and carefully start cutting off all the leaves. Next, start slicing away the spines on the stem while it is standing. Cut the stem off at the base. Peel the stem much like you would any other vegetable. Eat and enjoy.
Thistle celery will stay in your refrigerator for several days. It also freezes well!
I found a video on the internet of some children in Louisiana eating thistle celery. Here is the link:
http://www.houmatoday.com/article/20100411/ARTICLES/100409375?p=1&tc=pg&tc=ar
In the fall, the root of the first year plant is delicious cooked! The root is very white and crisp when it is first dug from the ground. It turns black quickly because of the large amount of inulin present. Eating the root uncooked will cause large amounts of gas in humans as the inulin cannot be digested. Wash in cold water, lightly peel and cook as you would any other root veggie. Cooked, the root is sweet and delicious. Try roasting in on a baking sheet with other late summer/fall veggies topped with olive oil and your favorite seasonings. Add braised thistle root to rice dishes, stews, stir fry...use your imagination!
Another great website with video!
http://www.wildfoodforagers.org/thistle2a.htm
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