Cirsium suffultum — Edible Plant Database

What to Eat

Edible parts: Root

The root is edible cooked. It is likely rich in inulin, a starch the human body cannot digest, which passes straight through the digestive system and may ferment in some people, causing flatulence. Seeds of all thistle species yield a useful oil by expression, though yield details are unavailable.

Where to Find It

It is a temperate plant.

Asia, Japan,

Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen

How to Identify

A perennial thistle growing to 1 m with hermaphroditic flowers pollinated by insects. Accommodates light sandy, medium loamy, and heavy clay soils in mildly acidic to basic pH conditions. Requires full sun and prefers moist soil. No specific flowering or seed maturation dates are documented.

How to Grow

Propagation: Sow seed in early spring or autumn in situ. Germination typically occurs within 2–8 weeks at 20°C. Can also be propagated by division in spring or autumn.

Medicinal Uses

None known.

Other Uses

The seeds yield a good oil by expression. No details on potential yields are given.

Wikipedia

A perennial thistle growing to 1 m with hermaphroditic flowers pollinated by insects. Accommodates light sandy, medium loamy, and heavy clay soils in mildly acidic to basic pH conditions. Requires full sun and prefers moist soil. No specific flowering or seed maturation dates are documented.