For chronic liver conditions and poor production of breast milk
Disclaimer: This information is in no way intended to be a substitute for modern medical care. Do not self-treat any medical complaint without the guidance of a licensed health care provider.
All information provided in this article is the result of research using (but not limited to) the following books and guides: Herbs for Health and Healing, Rodale; Cunningham's Encyclopedia of Magical Herbs, Scott Cunningham; Magical Herbalism, Scott Cunningham; The Complete Guide to Natural Healing, International Masters Publishers; Earthway, Mary Summer Rain; and Teach Yourself Herbs, Susie White. According to legend, as Mary was nursing the infant Jesus, some of her milk fell onto thistle leaves, and the plant assumed a white mottling on its foliage to honor her, a belief that clearly manifests how prized milk thistle was as a medicinal plant. An exceptionally safe herb, milk thistle, Carduus Marianus (not to be confused with Holy Thistle, Centaurea benedicta), stimulates good breast-milk production and promotes healthy liver gallbladder function.
Today, it is primarily the seeds that are used medicinally. They have such a powerfully protective and regenerative effect on liver cells that their main constituent, silymarin, is used to treat poisoning by the very deadly Amanita phalloides mushroom. Even extreme cases of hepatitis and liver degeneration have shown improvement when treated with milk-thistle seeds. A tea made with the seeds has also been used for skin, vein and gallbladder ailments. Plant Facts:
Milk thistle belongs to the Compositae, or sunflower, family. Growing as high as 5 feet, milk thistle has large thorny leaves with striking light-green and white markings and bright pink flowers. A relative of the artichoke, the herb may be eaten. The unscented seeds taste slightly bitter and should be ground. Origin:
Milk thistle, native to southern Europe, North Africa and Asia Minor, can grow to 5 feet in height. The herb, with its pretty, red-violet flowers, spread to gardens and farms in other parts of Europe and is now found naturalized across North America's temperate areas. It is often found in fallow and disturbed soil areas. It prefers warm, dry soil and full sunlight. Parts Used:
Milk thistle seeds, the only plant part used for medicinal purposes, are harvested near the end of the growing season. The hairs should be removed from the seeds before use. Components:
The flavonolignan compound silymarin, which contains silybin, silydianin and silychristin, is found in milk thistle seeds. It is effective against liver cell toxins and can restore damaged liver cells. The seeds also contain flavonoids, fatty oils, essential oil and mucilage, which support the actions of the silymarin.
All information provided in this article is the result of research using (but not limited to) the following books and guides: Herbs for Health and Healing, Rodale; Cunningham's Encyclopedia of Magical Herbs, Scott Cunningham; Magical Herbalism, Scott Cunningham; The Complete Guide to Natural Healing, International Masters Publishers; Earthway, Mary Summer Rain; and Teach Yourself Herbs, Susie White. According to legend, as Mary was nursing the infant Jesus, some of her milk fell onto thistle leaves, and the plant assumed a white mottling on its foliage to honor her, a belief that clearly manifests how prized milk thistle was as a medicinal plant. An exceptionally safe herb, milk thistle, Carduus Marianus (not to be confused with Holy Thistle, Centaurea benedicta), stimulates good breast-milk production and promotes healthy liver gallbladder function.
Today, it is primarily the seeds that are used medicinally. They have such a powerfully protective and regenerative effect on liver cells that their main constituent, silymarin, is used to treat poisoning by the very deadly Amanita phalloides mushroom. Even extreme cases of hepatitis and liver degeneration have shown improvement when treated with milk-thistle seeds. A tea made with the seeds has also been used for skin, vein and gallbladder ailments. Plant Facts:
Milk thistle belongs to the Compositae, or sunflower, family. Growing as high as 5 feet, milk thistle has large thorny leaves with striking light-green and white markings and bright pink flowers. A relative of the artichoke, the herb may be eaten. The unscented seeds taste slightly bitter and should be ground. Origin:
Milk thistle, native to southern Europe, North Africa and Asia Minor, can grow to 5 feet in height. The herb, with its pretty, red-violet flowers, spread to gardens and farms in other parts of Europe and is now found naturalized across North America's temperate areas. It is often found in fallow and disturbed soil areas. It prefers warm, dry soil and full sunlight. Parts Used:
Milk thistle seeds, the only plant part used for medicinal purposes, are harvested near the end of the growing season. The hairs should be removed from the seeds before use. Components:
The flavonolignan compound silymarin, which contains silybin, silydianin and silychristin, is found in milk thistle seeds. It is effective against liver cell toxins and can restore damaged liver cells. The seeds also contain flavonoids, fatty oils, essential oil and mucilage, which support the actions of the silymarin.
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