Also known as- Silybum marianum, Holy Thistle, Variegated Thistle, Lady's Thistle

Milk thistle is somewhat bitter, sweet and tonic to the liver, spleen and kidneys and they can be taken long term. The seeds are rich in essential fatty acids and betaine, a proven liver protector.
Since antiquity, milk thistle has been prized for its powerfully regenerative effects upon liver cells. Virtually all parts of the plant have been used as both food and medicine at one time or another with no reports of toxicity. Dioscorides extols their use as a remedy for snake bites. They are also used as a preventive-antidote to poisoning by death-cap mushroom. In popular German herbalism, milk thistle is known for curing jaundice and other liver disorders.

The most important active constituents in milk thistle are the flavonoid-like compounds known as flavanolignans, collectively referred to as silymarin. Silbinin, silychristin and silydanin are the three most abundant of these molecules. They bind to the liver cell membranes, protecting them from being injured by environmental toxins, free radical damage and foreign chemicals. They also help to enhance the liver’s ability to produce enzymes necessary for the liver’s proper functioning, while also stimulating regeneration of liver tissue. In addition to protecting and regenerating the liver, removing stagnant liver energy, stimulating bile flow and relieving congestion of the liver, spleen and kidneys, milk thistle also soothes and moistens the mucous membranes and skin, making it excellent for psoriasis.

A simple way to incorporate milk thistle seeds into your diet, is to grind 2 tbsp of the seeds into a fine powder using a coffee grinder or Vita Mix, then add to any nut milk or smoothie recipe. Eat them as is, sprinkle on salads or add to a trail mix.


Note:  Like silymarin extract, milk thistle seed can cause mild diarrhea by stimulating the release of bile. This effect is most notable if there is a high-fat diet.


Certified organic by OTCO
Certified Certified Earth Kosher