"The plant contains a volatile alkaloid and a glycoside called cnicin, which has emetic and emmenagogue properties[240]"
- PFAF References
"Leaves - raw or cooked[177, 183]. A fairly bland flavour, but the prickles need to be removed before the leaves can be eaten - not only is this rather fiddly but very little edible leaf remains[K]. The leaves are also used to coagulate plant milks etc[46, 61, 183]."
- PFAF References
"The leaves are antiphlogistic[207]. They cause inflammation and have irritating properties[207["
- PFAF References
"The root is tonic, diuretic, astringent, antiphlogistic and hepatic[207]. It has been chewed as a remedy for toothache[4]. A decoction of the roots has been used to treat worms in children[257]. A paste of the roots, combined with an equal quantity of the root paste of Amaranthus spinosus, is used in the treatment of indigestion[272]"
- PFAF References
"Root of first year plants - raw or cooked[183]. Nutritious but rather bland, they are best used in a mixture with other vegetables[9]. The root is likely to be rich in inulin, a starch that cannot be digested by humans. This starch thus passes straight through the digestive system and, in some people, ferments to produce flatulence[K]"
- PFAF References
"Stems - they are peeled and cooked like asparagus or rhubarb[9, 12, 177, 183]"
- PFAF References