Cirsium creticum
(Lam.) d'Urv.
AsteraceaeShoots
iNaturalist · cc-by
(c) Kostas Zontanos, some rights reserved (CC BY), uploaded by Kostas Zontanos
(c) Kostas Zontanos, some rights reserved (CC BY), uploaded by Kostas Zontanos
iNaturalist · cc-by
(c) Kostas Zontanos, some rights reserved (CC BY), uploaded by Kostas Zontanos
(c) Kostas Zontanos, some rights reserved (CC BY), uploaded by Kostas Zontanos
iNaturalist · cc-by-nc
(c) lucapassalacqua, some rights reserved (CC BY-NC)
(c) lucapassalacqua, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Stem
The outside layer of the stem is removed and the centre is then eaten fresh or cooked.
Where to Find It
It is a temperate plant.
Europe, Turkey, Türkiye,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Turkey, Ukraine
How to Identify
A temperate herbaceous plant in the Asteraceae family with an edible stem.
Wikipedia
Source ↗Cirsium creticum is a species of plant native around the Mediterranean and the Middle East.
Names & Synonyms
Esekcalsi, Esekdikeni
Carduus creticus Lam.and othets
References (2)
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
- Kizilarslan, C. & Ozhatay, N., 2012, An ethnobotanical study of the useful and edible plants of İzmit. Marmara Pharmaceutical Journal 16: 134-140, 2012.
