Edible Parts: Oil  Seed
Edible Uses: Oil

A seed-focused edible thistle, useful primarily for its nutritious, toastable seeds. Edible Uses & Rating: The seeds are the primary edible part and represent the main value of this species. Roots are not considered edible and are generally lacking in the thick, starchy taproots seen in biennial thistles. Stems and leaves are technically edible but are impractical due to spines and poor texture. As a food plant, Parry’s thistle ranks as a moderate-quality wild food, valuable mainly as a seed source [2-3]. Taste, Processing & Kitchen Notes: Parry’s thistle seeds are enclosed within hard cypselae topped with feathery pappi. When raw, the flavor is bland to mildly bitter. Toasting significantly improves palatability by weakening the shells and reducing bitter resins. Toasted seeds develop a nutty, roasted flavor and can be eaten whole, with the shells either swallowed or spat out. Boiling produces a soft, porridge-like consistency, especially if shells are included, yielding a bran-like texture [2-3]. Seasonality (Phenology): Flowering typically occurs in mid- to late summer at high elevations. Seeds mature from late summer into early autumn and may persist on the plant for several weeks, extending the harvest window. Safety & Cautions (Food Use): Spines are sharp and require careful handling. Gloves are recommended during harvest. As with all thistles, proper identification is essential. Harvest & Processing Workflow: Harvest seed heads once they dry and begin to loosen. Remove pappi by rubbing or winnowing. Toast seeds gently in a covered pan to prevent scattering. Consume whole or grind lightly after cooking [2-3]. Cultivar/Selection Notes: No cultivars are known. Look-Alikes & Confusion Risks: Parry’s thistle resembles other montane Cirsium species. Confusion is generally harmless, as most native thistles have similar edible uses, but avoid non-Cirsium thistle-like plants such as knapweeds (Centaurea). Traditional / Indigenous Use Summary: Seeds were reportedly gathered by Navajo and other southwestern Indigenous groups, though documentation is limited. The focus on seeds rather than roots distinguishes this species from many other thistles. Seed - cooked[105, 177]. It can be eaten boiled or ground into a powder and used with cereal flours to make bread etc[61, 257, K]. Parry’s thistle (Cirsium parryi), also called Mogollon, Cloudcroft, Gila, or pale thistle, is native to the mountains of the southwestern United States. Unlike most thistles, which have edible roots, stems, or receptacles, the only reported edible part of this species is its seeds. The seeds are enclosed in dry fruits (cypselae) topped with hairy plumes. They are a concentrated source of calories, though often bitter from resins. Traditionally, thistle seeds could be toasted to mask bitterness, eaten whole in their shells, or boiled into a mush. While they are small and tedious to gather, Parry’s thistle seeds—like those of other thistles—were valued for their energy content, especially in survival or subsistence contexts. Other parts of this species are not reported as food, making it unusual within its genus, where roots and stems are often useful [2-3].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Diuretic

The roots are diuretic[257].

Oil

The seed of all species of thistles yields a good oil by expression[4]. No details of potential yields etc are given[K].

Special Uses