Yellow Spined Thistle

Cirsium ochrocentrum

Physical Characteristics

Cirsium ochrocentrum is a PERENNIAL growing to 1 m (3ft 3in) by 0.3 m (1ft). See above for USDA hardiness. It is hardy to UK zone 5. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies, Lepidoptera (Moths & Butterflies), beetles. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers dry or moist soil.

Distribution

South-western N. America - California to Texas and Nebraska.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Oil Root Stem Edible Uses: Oil A good edible thistle, best valued for its taproot and young, peeled stems [2-3]. Edible Uses & Rating: The taproot is edible and represents the most valuable food part. Young, peeled stems are also edible and compare favorably to celery. Leaves are technically edible but impractical due to spines and bitterness. Flowers and receptacles may be used cautiously, though they are of secondary importance. Overall, yellowspine thistle ranks as a good-quality wild vegetable, particularly for its root. Taste, Processing & Kitchen Notes: The taproot is white to pale cream inside, mildly sweet, and starchy with a flavor reminiscent of burdock and potatoes. Outer portions are tender, while inner cores may become fibrous with age. Cooking improves texture but is not strictly necessary for young roots. Peeled stems are crisp, juicy, and lightly sweet, with a clean vegetal flavor. Strings are present but relatively soft. Leaves remain bitter and spiny even after cooking and are generally not worth the effort. Receptacles have an artichoke-like flavor but are small and low in caloric return [2-3]. Seasonality (Phenology): Roots are best harvested from late autumn through early spring before flowering. Stems are harvested in early spring while elongating and still tender. Flowering occurs in late spring to early summer, followed by seed maturation in summer. Safety & Cautions (Food Use): Spines are sharp and require careful handling; gloves are recommended. Harvest only from clean sites free of contamination. As with all thistles, correct identification is important. Harvest & Processing Workflow: Harvest first-year rosettes or pre-flowering plants for roots. Dig carefully to extract the taproot intact. Peel and slice for cooking or add to soups. Harvest young stems early in spring, peel immediately, and consume fresh or lightly cooked [2-3]. Cultivar/Selection Notes: No cultivars are known. Look-Alikes & Confusion Risks: Resembles other native Cirsium species with similar food value. Avoid confusion with Centaurea species, which lack edible roots and stems. Traditional / Indigenous Use Summary: While specific records for yellowspine thistle are limited, its use aligns with widespread Indigenous harvesting of thistle roots and stems throughout the Southwest. Root - cooked[61, 105, 177, 213, 257]. 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]. Stem[61, 105, 177].

Medicinal Uses

Contraceptive Diaphoretic Diuretic Hypoglycaemic Skin VD The entire plant is diaphoretic and diuretic[257]. It is infused overnight in cold water and the water is then drunk in the treatment of syphilis[207]. A liquid from the boiled blossoms has been used to treat burns and skin sores[213, 257]. A decoction of the root has been taken by both partners as a contraceptive[257]. It has also been taken five times a day in the treatment of diabetes[257].

Known Hazards

None known