View photos of the edible plant, Cirsium texanum (Texas thistle), profiled in Wild Edible Plants of Texas: Vol 1.
A passage from Wild Edible Plants of Texas (Vol 1):
As the plants age (and develop a stalk) the roots quickly become fibrous, woody, and inedible. Gathered during the proper time they are fine raw, but can also be chopped,
cooked, and seasoned accordingly.
View photos of the edible plant Cirsium vulgare (Bull thistle), profiled in the Wild Edible Series: Colorado, Kansas, Nevada, New Mexico, Utah, and others.
A passage from Wild Edible plants of Colorado:
The taproot of first or early second year plants (leaves still a basal rosette) will be found crisp and crunchy with an almost nutty flavor (species variable).
A passage from Wild Edible Plants of New Mexico:
Seventeen species of thistle are found throughout New Mexico, about half of which are widespread. Common to most elevations, one unifying location characteristic for all species is: disturbed soils.
View photos of the edible plant Cirsium arvense (Creeping thistle), profiled in the Wild Edible Series: Colorado, Nevada, New Mexico, and Utah (as Cirsium spp.).
A passage from Wild Edible Plants of Colorado:
Thistle stalk also deserve mention as they are too an often overlooked edible. It needs to be immature, just–emerging, and flexible.
A passage from Wild Edible Plants of New Mexico:
Cut the stalk from the base of the plant. Remove
the leaves and tops (usually spiny) and peel
away the outer layer until the inner palatable
part is revealed.
