Sow thistle

Sonchus kirkii, S. oleraceus

leaf

Tender, slightly bitter leaves, cooked in Greek horta or boiled with pork in New Zealand.

Origin

Europe, naturalized everywhere

Season (United States)

March to October

Preparation

The young leaves are picked before flowering, washed and boiled for a few minutes; very young, they are also eaten raw. Older, they are too bitter.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

The Māori adopted it as soon as Europeans arrived, to the point of making it an everyday dish.