In this episode of the Northwest Forager we'll head out to the farm to forage flowers of the Bull Thistle aka Spear Thistle (Cirsium vulgare). As a relative of the Artichoke, I have long wondered how similar in flavor would be this spiny cousin. What do you think they'll taste like?
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Description:
It is a tall biennial or shortlived monocarpic thistle, forming a rosette of leaves and a taproot up to 70 cm long in the first year, and a flowering stem 1–1.5 m tall in the second (rarely third or fourth) year. The stem is winged, with numerous longitudinal spinetipped wings along its full length. The leaves are stoutly spined, greygreen, deeply lobed; the basal leaves up to 15–25 cm long, with smaller leaves on the upper part of the flower stem; the leaf lobes are spearshaped (from which the English name derives). The inflorescence is 2.5–5 cm diameter, pinkpurple, with all the florets of similar form (no division into disc and ray florets). The seeds are 5 mm long, with a downy pappus, which assists in wind dispersal. As in other species of Cirsium (but unlike species in the related genus Carduus), the pappus hairs are feathery with fine side hairs.

Ecology:
Spear thistle is often a ruderal species, colonizing bare disturbed ground, but also persists well on heavily grazed land as it is unpalatable to most grazing animals. Nitrogenrich soils help increase its proliferation. The flowers are a rich nectar source used by numerous pollinating insects, including honey bees, woolcarder bees, and many butterflies. The seeds are eaten by goldfinches, linnets and greenfinches. The seeds are dispersed by wind, mud, water, and possibly also by ants; they do not show significant longterm dormancy, most germinating soon after dispersal and only a few lasting up to four years in the soil seed bank. Seed is also often spread by human activity such as hay bales.