Common Sow Thistle
Sonchus oleraceus — Asteraceae
Italiano: Grespino — Crespin
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.
🌿 Foraging Tips
🍳 Recipe: Sauteed sow thistle
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: 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
