Milk thistle has a long history of use as an edible food and for its wellness-supporting properties. An annual in the Asteraceae family, Silybum marianum grows to tall heights and has deeply toothed, lettuce-like leaves and a solitary, purple flower. Milk thistle is native to the Mediterranean and is considered a noxious weed in many countries where it has naturalized including in the United States.

The use of milk thistle dates back to ancient Greece and Rome where the leaves were utilized for their beneficial properties. Nicholas Culpepper, a 17^th century herbalist, recommended that the young tender plant be boiled as a spring tonic. During this same time period, milk thistle was often cooked and eaten as a vegetable. By the 19^th century, the seeds in particular gained prominence through Eclectic practitioners in the United States who suggested them for congestion of the liver, spleen, and kidneys. Studies have shown that milk thistle supports the liver's natural detoxification process.*

A supportive ally for many modern-day lifestyles, milk thistle seeds have become a staple herb for many herbalists. Milk thistle seed is typically decocted as tea or macerated as a liquid extract. Oftentimes the powder is encapsulated for ease of use.  

Ingredients
Organic milk thistle seed and pullulan capsule. These vegan capsules are made from pullulan which is naturally fermented from tapioca.