We were out harvesting the last of our summer crops before the Great Southerly Winter arrives. In amoungst our gardens we let the wild milk thistle grow. It is such a beautiful, strong plant and the medicinal properties are incredible. Yes it can get a bit unruly if you don't keep it in check but I would never refer to this valuable medicinal plant as a "weed", it has too many benefits. It is used for the treatment of many ailments, in particular of the liver and gall bladder however it is also known to improve digestion, lower cholesterol and help assist detoxification.
All parts of the milk thistle plant are edible except the spiky thorns. Great care must be taken to remove and/or strain the thorns prior to consumption. The leaves, stalks, flowers and seeds may be eaten raw, juiced, roasted, steamed, stir fried, etc which lend a unique, mellow, nutrient packed, green food. Yum!
At the back of our cafe we also have a few rose bushes that continue to bloom into the Autumn night. We use rose petals in jams, chutneys, syrups, cakes, salads, juices and of course tea. They are a powerhouse in balancing your Chi since they have a high Vitamin C content, are rich in polyphenols and a range of other antioxidants.
Now onto the Wild Milk Thistle and Rose Petal Tea...
- Wash, clean and de-thorn 2 cups of fresh wild milk thistle. Cut into large pieces.
- Rinse the rose petals.
- Take 3 cups of water and place in a aluminum free pot.
- Bring the water to the heat just before boiling point.
- Add the milk thistle and rose petals to the pot and steep for 5 mins.
- Strain through a fine sieve to ensure all thistles have been discarded.
- Sit back, relax and enjoy.
My Cup of Chi and the information shared within is for educational purposes only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your Health Care Practitioner prior to making changes to your individual health and wellness program. Copyright 2016 Chi Medicinal Farm/ My Cup of Chi.