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Pale yellow dandelion-like flowers in clusters, up to 2.5cm wide.
A cylidrical, light brown, wrinkly achene (seed) with white fluffy pappas (hairs) at one end. The fruits are single-seeded.
The dark green leaves are deeply divided into triangular-shaped lobes and have irregularly toothed margins. They are less prickly-edged than Prickly Sow-thistle and more bluish-green in colour. The leaves are arranged alternately along the stems.
2 metres tall
The young leaves can be eaten, raw or cooked. They are good in salads and can be cooked and eaten like spinach. The stems can be cooked and eaten in a similar way as asparagus. It is better to remove the outer skin first in order to make it more palatable. The young roots can be cooked and eaten.
Never consume a wild plant unless you are 100% certain that it is safe to eat and you know that you have identified it correctly.
Sometimes faintly aromatic.
Annual Sow-thistle, Colewort, Common Milk Sow-thistle, Common Sow-thistle, Hare's Lettuce, Hare's Thistle, Milkweed, Milky Tassel, Soft Thistle, Swinies.
Farmland, gardens, mountains, roadsides, rocks, sand dunes, towns, walls, wasteland, waterside.