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I've read that the fresh, flowering, purple head of milk thistle acts as a vegetable rennet in curdling milk, for making cheese. Haven't tried it, myself. It's popping up all over the place, now.

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Fascinating, I never heard that! I've only eating the purple head - carefully, taking care not to get poked by the thorns. It tastes very fresh, highly recommend. And yup, the purple head is starting these days. Quick tip: the stalks of the thistle are edible and quite tasty (remind of celery) - but only before the head comes up, because after it gets too woody.

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Ty for bringing us on your hike! What will you do with the thistle that you gathered?

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Thanks for the comment!

Well, I ate it in a salad that evening - after checking it for little crawling creatures, which is a topic I plan on writing about.

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This makes so much sense. I wish I could see take a tour with you.

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