- Asteraceae
- Seed
- Mediterranean · naturalised widely
- Milled seed, standardised
Milk Thistle
Silybum marianum
Select sizeThe plant
Milk thistle is a purple-flowered plant with white markings on its leaves. The seed-like fruits are used in herbal products.
What's in it
Silymarin is a mixture of natural compounds in the fruits. Silibinin is one of its components; these names describe plant substances rather than added ingredients.
Silymarin
A complex of flavonolignans — the standardisation target, typically seventy to eighty per cent.
Silybin
The most abundant and most studied component of that complex.
Silydianin and silychristin
The other principal flavonolignans.
Fixed oils
Around a quarter of the seed by weight.
How it works
Traditional liver role: Milk thistle has a longstanding association with liver wellbeing. The liver processes nutrients, makes bile for digestion and handles many substances entering the body. Digestive tradition: Its herbal reputation also includes digestive fullness and appetite support in appropriate preparations.
In the tradition
A Mediterranean herb used widely in European practice.
Its leaves are marked with distinctive white marbling.
- 1Simmer 1–2 tsp of dried milk thistle in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- 3Mild, slightly nutty flavour.
Storage: Store whole seeds in an airtight container in a cool, dry place. Grind just before use. Best used within 12–24 months.
- Check medicines, daisy-family allergies, pregnancy and breastfeeding.
- Confirm the supplied part is seed/fruit.
- Hormone-sensitive conditions: mild oestrogenic activity; check with your doctor.
- On hepatically metabolised medication: may affect drug metabolism; check with your doctor.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare milk thistle?
Milk Thistle is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried milk thistle in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is milk thistle?
Milk Thistle (Silybum marianum) belongs to the Asteraceae family; the seed is used. Origin: Mediterranean, naturalised widely. A familiar seed traditionally associated with liver and digestive wellbeing.
How should I store dried milk thistle?
Store whole seeds in an airtight container in a cool, dry place. Grind just before use. Best used within 12–24 months.
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