The Thistle, from the Asteraceae or Compositae family, is a vegetable that can grow to a large size, reaching up to 2 meters in height. The color of the leaves, the edible part together with the tender stems, is green in different shades. The leaves are hollow, striated and elongated and have abundant thorns on their stems that make cleaning difficult. Thistle leaves are tender and crunchy, and their flavor is delicate, sweet and slightly bitter.    

Thistle has its origin in temperate zones, and its growth occurs in zones of moderate temperatures, such as the Mediterranean area -Italy, France and Spain mainly-, or North Africa. Its consumption was already carried out in ancient Rome, where it was considered a luxury vegetable. The thistle spread to America through the conquerors, who introduced it in present-day Argentina. It is currently cultivated in many South American countries.    

Its properties are very similar to those of the artichoke. It has a reduced amount of carbohydrates, proteins and fats, and the main element in its composition is water. Particularly noteworthy are its calcium and iron contents in terms of minerals, and vitamin C in terms of its vitamins. Its virtues as a diuretic and as a promoter of hepatic action are widely recognized thanks to the presence of cynarin and inulin in its composition, which is why its consumption is highly recommended for people with digestive problems. Like other vegetables, it is highly recommended for slimming diets due to both its low caloric content and its high fiber content, which provides a feeling of fullness. Finally, comment that its consumption raw is always more advisable, since during the cooking process it loses part of its properties.    

Its consumption can be done in many different ways, whether in a salad, battered, boiled, baked... Its flavor is fine and delicate, and once boiled, accompanied by clams or pieces of ham, it is exquisite. It can also be excellent in vegetable stews, or as a first course in anticipation of a hearty meat dish thanks to its digestive properties. The preparation for its consumption requires a deep cleaning of its stem, eliminating the outer layers, its leaves and the filaments of the stem.    

Thistle can be kept in the refrigerator covered by perforated plastic, in this way it can maintain its properties for approximately two weeks.