Urbanibalism

Thistle stalks and buds

Roadside thistle stalks and buds, cooked and sautéed on toast.

Roadside thistle (Cirsium vulgare) is best in early spring. In northern Europe this would be anytime in April until first week of May. Every part of the plant can be eaten, the stalk is best. Peeled, parboiled and then sautéed in oil and garlic. Delicious served on toast. The flowerbuds are winsome cooked and eaten like artichoke with a bit of melted butter, but you need to harvest them before they start to spike. The leaves are edible if you’re desperate/have time enough to remove each and every thorn. The roots are good too. Scrub them well and grate finely, mix them with some potatoes, egg and butter into squashed balls to pan-fry.