Cabbage Thistle
Cirsium oleraceum — Asteraceae
Italiano: Cardo cavolo — Cardo cavolo
Description
Cabbage Thistle (Cirsium oleraceum) belongs to the Asteraceae family and is native to Europe. It thrives in Wet meadows, Stream banks, Fen, Montane environments across regions including Central Europe, Alps, Balkans. Botanically, Cabbage Thistle is montane thistle. Roots edible. Shoots asparagus substitute. Leaves cooked.. It is also known locally as Cardo cavolo. The edible parts include Roots, Shoots, Leaves. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during July, June and May. Nutritionally, Cabbage Thistle stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (10.0mg, 11% DV) and Vitamin A (50.0mg, 6% DV). It also provides 1.5g protein and 2.0g dietary fiber per 100g serving. In the kitchen, Cabbage Thistle offers a Earthy mild flavor profile. Roots boiled shoots peeled. Common culinary applications include boiled roots, shoots asparagus. Popular preparations include Cabbage thistle shoot, Cabbage root, Sauteed greens with garlic, Wild green pesto. For storage, fresh 2d. Safety note: No toxicity. Antinutrient content is lactucin bitter. Safe lookalike species include Common thistle. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Cabbage thistle shoot
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: boiled roots, shoots asparagus Storage: Fresh 2d
Recipes
- Cabbage thistle shoot
- Cabbage root
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild winter pesto made from Cabbage Thistle
- Traditional Cabbage Thistle soup
- Cabbage Thistle and potato frittata
