Common Sow Thistle

Description

Common Sow Thistle (Sonchus oleraceus) belongs to the Asteraceae family and is native to Europe. It thrives in Orchards, Gardens, Cultivated fields, Roadsides environments across regions including Italy, France, Germany, UK, Spain, Australia.

Botanically, Common Sow Thistle is spinach cooked. Young raw older cooked. Garden weed ubiquitous.. It is also known locally as Crespin.

The edible parts include Leaves, Stems. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, February, July, June, March, May and September.

Nutritionally, Common Sow Thistle stands out for its Vitamin K (200.0mg, 167% DV), Vitamin A (250.0mg, 28% DV) and Vitamin C (15.0mg, 17% DV). It also provides 2.0g protein and 2.5g dietary fiber per 100g serving.

In the kitchen, Common Sow Thistle offers a Bitter spinach-like flavor profile. Raw young boiled sauteed soup. Common culinary applications include salad, sauteed, soup. Popular preparations include Sauteed sow thistle, Sow thistle soup, Sauteed greens with garlic, Wild green pesto.

For storage, fresh 3d.

Safety note: White bitter latex non-toxic. Antinutrient content is bitter latex moderate tannins. Safe lookalike species include Dandelion Chicory. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect common sow thistle during Feb, Mar, Apr, May, Jun, Jul, Aug and Sep. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically orchards, gardens, cultivated fields, roadsides. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued common sow thistle as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, common sow thistle pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

salad, sauteed, soup

Storage

Fresh 3d

Recipes

• Sauteed sow thistle
• Sow thistle soup
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Common Sow Thistle
• Traditional Common Sow Thistle soup
• Common Sow Thistle and potato frittata

Where It Grows