Edible Thistle and Short-styled Thistle
Hul’q’umi’num: xuw’xuw’iinlhp
Diitiidʔaaʔtx̣: sackapt
Latin: Cirsium edule and Cirsium brevistylum
Description: Both thistle species are very similar. They are two-metres tall with a hairy, thick stem that can sometimes branch, but typically grow as a single stem from a taproot. The stem is wider at the base and tapers up the plant. The leaves are spiny-lobed and lance-shaped, arranged alternately up the stem. The flowers are deep pink with a spiny, woolly base, and they can exist as a single flower or in a cluster at the end of the stem. The flowers point downward when young.
Harvest and Sustainability: Xuw’xuw’iinlhp are common in moist meadows, clearings, and forest openings. This is a native thistle. They can be harvested in late winter and early summer.
Uses: The peeled stems and taproots are edible, offering a flavour similar to a russet potato when steamed or boiled.
Beyond their use as food, the tough stem fibers can also be processed into durable twine.
