As a food product, Blessed Thistle is traditionally used to make a bitter herbal tea. It is well-known in European herbalism and often included in digestive tea blends. Its bitter taste is a key characteristic of its use.
Blessed Thistle has a very distinct and strong bitter taste. Due to its potent bitterness, it is often blended with other herbs like peppermint or sweetened with honey to make it more palatable.
To prepare Blessed Thistle tea, steep 1-2 teaspoons of the dried herb in a cup of hot water (not boiling) for 10-15 minutes. It is best to keep the cup covered while steeping. Strain the herb before drinking.
No, they are different plants. Blessed Thistle's botanical name is Cnicus benedictus, while Milk Thistle is Silybum marianum. Although both are part of the thistle family and have a history in traditional herbalism, they are distinct herbs with different properties.
Blessed Thistle is native to the Mediterranean region, from Portugal to the south of France and Iran. It is a historical plant that has been cultivated throughout Europe for centuries.
The name is believed to have come from the Middle Ages, where the plant was highly valued for its wide range of traditional uses and was thought to be a gift from God, capable of curing various ailments.
