What are edible thistles

When we buy fresh thistle, the first thing we make sure is to acquire a variety that can be consumed, which adds that special touch to meals. For the avoidance of doubt, the only type of edible thistle is the cynara cardunculus , which has several subtypes that we will explain to you today.

This, among the more than 20 thousand existing species, ensures vitamins and minerals that strengthen and protect health . We can mention, for example, the reduction of cholesterol, stimulation of intestinal function, liver care, prevention of gallstones.

What are edible thistles

• Varieties of thistle from Navarra: Either the Green from Peralta or the Red from Corella subtype, in Navarra eating thistle is part of their culture; in fact, the vegetable is emblematic in this area.
• Benicarló thistle: It is another variety of cynara cardunculus, with the difference that it has a more tender texture and can be preserved for longer without oxidative processes wreaking havoc.
• Burgo de Osma: This subtype occurs mainly in the province of Soria. It is a very soft edible thistle, with brown tones.
• Inerme Blanca: Its whitish color and stems devoid of thorns have positioned it as one of the most desired thistles in Italian cuisine .
• Giant of Ingegnoli: Own of Italy; the best thing is that it does not have thorns and is soft, easy to bleach, which is why it is widely used in preparations.

Characteristics of edible thistles

The cynara cardunculus is an orchard thistle, which is cared for and treated to market with the best texture, flavor and color. It can also be obtained in its wild form, which is also used for cooking and has the same nutritional value.

The cultivated vegetable almost reaches a meter in height, with fleshy stalks with a somewhat bitter taste. If you want to reduce the bitterness a bit, you can place it in water with a splash of lemon as soon as you cut it .

Its season is between autumn and spring , which is when it reaches optimal levels; however, it can be consumed at any time. If you like packaged, you will get an exquisite and intense flavor.

Due to the characteristics of the edible thistles, it could be said that they are cousins of the artichoke, endive and endive; with a somewhat bitter taste but high nutritional values.

The stalk is the part that is used the most; however, the flowers and seeds can also be used.

Although thistle is a popular crop and of special value in the gastronomy of Navarra, Aragon, Soria and La Rioja, it is consumed throughout Spain; in addition to France and Italy.

Benefits of thistle

• Thanks to the fact that it is made up of 94% water and a large amount of fiber, it is special for promoting and regulating digestive functions ; as a cleanser of substances harmful to the body; in diets to provide a feeling of fullness.
• It allows liver cells to regenerate faster, in addition to helping this organ to produce bile juices. Reduces the risk of liver failure and hepatitis.
• Prevents the appearance of stones in the gallbladder.
• It speeds up the absorption of calcium, which is why it helps protect the bones.
• Widely used in the diets of people with diabetes, since edible thistle is a potential cholesterol lowering agent in the blood.
• It is a powerful antioxidant, as is the orange .
• Contains vitamin B1, B2, B3, C.

How to prepare the thistle

The first thing you should do when you prepare thistle is to remove all the strands, leaves and external parts of the stalks, as they have a hard and fibrous texture that does not favor any recipe.

The best way to remove these threads is from top to bottom, in firm movements.

Once you have the stems without threads, skin or thorns, proceed to cut them in size of 5 centimeters.

The trick to prevent them from rusting is to add lemon juice to the water where you are going to boil them, or to place the cut squares in cold water with some parsley leaves before cooking .

Boil them for 45 minutes or 1 hour; the goal is to make them soft.