#Common sowthistle

[ayanos-pl]

ノゲシを摘んでコップに挿す（3月26日）

[blogbirdfeather]

Common Sowthistle - Serralha (Sonchus oleraceus)

Lisboa/Portugal (16/03/2024)

[Nikon D850; AF 105mm Micro-Nikkor F2,8 with Circular Flash Nissin  MF 18; F16; 1/250s; 400 ISO]

[falseandrealultravival]

Today's Haiku with Picture 342

How cold

Grow defiantly

It's Nogeshi

寒さなど

ものともせずや

ノゲシかな

This grass from the Asteraceae family can be used in salads like dandelions. Harunogeshi.

Common sowthistle　Sonchus oleraceus

(2022.12.25)

[dansnaturepictures]

21/09/24-Orach, my first Clouded Yellow of the year, Long-winged Conehead on chamomile, view, Linnet, Rook and dock at Milford-on-Sea and narrow leaf blue eyed grass in the garden. I am ecstatic to see the Clouded Yellow and another striking paler one on the walk, a sensational, exquisite and well coloured species that was the last one I could add to my year list it's the second latest in a year I've first seen one or any butterfly species so I wasn't sure if I'd see one this year. I'm thrilled to have seen forty three butterfly species this year, my joint third highest ever in a challenging year for them.

Other highlights on the great walk at the beautiful Milford-on-Sea were Small White, Large White, Peacock, Common Blue, Long-winged Conehead, Buzzard, Rook, Feral Pigeon, Rock Pipit, Wheatear, Stonechat, Linnets, Swallow, Sandwich Terns including diving into the water close to shore, Black-headed Gull, beautiful sand spurrey, sea rocket, ragwort, sowthistle, thrift, creeping thistle, white campion, hogweed seed heads and an (albeit knocked over) parasol mushroom. At home there were some great sightings today with the Chiffchaff coming into the garden for the second day running and landing on a sunflower, Blue Tit, Goldfinch including young, Starling, Collared Dove, Jackdaws, Large White, Speckled Wood and cranefly including on a rose.

[najia-cooks]

[ID: A dish of greens garnished with red onion and red chili, with a flatbread in the background. End ID]

Uttar Pradesh mix saag with wild greens

The Hindi "साग," "sāg" (Urdu: "ساگ") is a word meaning "potherb, vegetable, greens." It is ultimately derived from the Sanskrit "शाक" ("śāka"), which also has reflexes in the Bengali "শাক" ("śak") and the Punjabi "ਸਾਗ" ("sāg"), among others.

Saag dishes are made from fried or boiled green herbs and vegetables, flavoured with aromatics, spices, and chili peppers. They are typically named for the type of greens used: for example, सरसों का साग ("sarsõ kā sāg") is made with sarson, or mustard greens; बिच्छू ब���टी का साग ("bicchū būṭī kā sāg") is made with the greens of stinging nettles.

This recipe is for an Uttar-Pradesh-style "mix saag," which is of course made with a mixture of different greens. Most commonly included are spinach (पालक, palak), mustard greens (sarson or राई, rāī), lamb's quarters (बथुआ, bathua), fenugreek leaves (मेथी, methi), and chickpea leaves (चने के पत्ते, channa ke patte). Chilis, ginger, garlic, and coriander power make this dish complex, light, and fresh, while gur (jaggery) adds sweetness; corn flour, ghee, and mustard oil add richness of texture. Mix saag is often eaten with makka ki roti, a corn (maize) flatbread.

The greens for this recipe can be found at a south Asian grocery store, or you can use any mildly flavored greens. I used locally foraged lamb's quarters, garlic mustard, plantain, chickweed, common sowthistle, prickly sowthistle, and dwarf mallow.

Recipe under the cut!

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Ingredients

200g greens

1 red onion, diced

1 chunk (10g) ginger, minced

2-3 cloves (10g) garlic, minced

1 Tbsp vegetarian ghee, or non-dairy margarine

1 Tbsp mustard oil

2 dried red chilis, or 1 tsp Kashmiri chili powder

2 fresh green chilis, sliced

1 tsp coriander powder (optional)

40g (small handful) maize flour, to thicken

1-2 tsp jaggery, to taste

Salt to taste

Sliced red onion, to garnish

Instructions

Wash and chop greens. Boil in salted water for about 10 minutes, until tender. Drain. (This liquid can be used to make soup later, if it's not too bitter.)

Heat ghee and mustard oil in a pot on medium high. Add onion and cook for 5-8 minutes, until translucent.

Add garlic, ginger, and dried and fresh chilis and cook for about a minute, until fragrant.

Add coriander powder and chili powder and fry for 30 seconds, until fragrant.

Add jaggery and heat for a minute, until the sugar melts.

Add greens and mix to combine. Cook until wilted. Add water to cover and bring to a simmer.

Add corn flour and salt and mix until combined. Continue to simmer for 5 minutes to allow flavors to meld, or until desired consistency is reached. Taste and adjust salt.

Garnish with sliced red onion and serve hot with roti.

[twistedthistlehomestead]

I walk around our property looking at the different “weeds” growing. I’m new to learning about herbalism so I use an app to find out what a lot of things are. But I also do research to make sure the app is telling me correctly.

These are some of the plants that the app says we have here:

Thistle

Curly Dock

Carolina Geranium

Hairy Buttercup

Spiny Sowthistle

Common Vetch

Lesser Swinecress

Horse weed

Pennsylvania Everlasting

Chinese Bushclover

Groundseltree

Japanese Honeysuckle

Sticky Chickweed

Prickly Lettuce

Tiny Bluet

Corn Salad

Birdeye Speedwell

Wild Garlic

Purple Dead-nettle

Dandelion

Creeping Buttercup

Henbit Deadnettle

Roundleaf Greenbrier

Evening Primrose

Blue Mistflower

Purple False Foxglove

Broomsedge Bluestem

Wrinkledleaf Goldenrod

Pasture Thistle

Virginia Creeper

Trumpet Vine

White Heath Aster

White Clover

Large leaf Pennywort

American Pokeweed

Dogfennel

But it seems like every day there’s something new popping up.

[zhekiel]

10 people i'd like to get to know better tag game!

tagged by @sasheneskywalker

last song: GTG by Freddie Dredd on repeat because im fucking obsessed.

favorite color: depends on the day but i love dark reds

last book: Currently reading Hunger Pangs by the resident @/thebibliosphere

last game: Wuthering Waves, im not burnt out on that game and im trying to catch up on story and leveling so i can do combat events lmao orz

last show: ... do youtube shorts count? uhhhh. I don't watch TV. The last time I really watched a show was probably more than 8 years ago.

sweet/spicy/savory: spicy. I need more peppers in my life i just keep forgetting about them orz

relationship: engaged haha. Technically long distance atm

last thing i googled: common sowthistle (ID'd with seek). was doing the yard today and pulled out a bunch of these guys from the front lawn. Love them a lot <3 but my neighbors do not so they had to be sacrificed to my leaf mulch piles.

tags: @spellwell @melodyofthevoid @ hmm hmm idk i dont know who's up to doing these tbh. im trying to keep it dc-ish adjacent (lol mel) because uhh that seems to be my blog direction but @ whomever tbh

blank below the cut because this is kinda a pain in the ass

tagged by

last song:

favorite color:

last book:

last game:

last show:

sweet/spicy/savory:

relationship:

last thing i googled:

[ainews]

A recent study has revealed a shocking discovery: the existence of repulsive pixies and a useless bee.

The research, conducted by the University of Exeter, examined a variety of plant species in the UK and discovered that the presence of pixies and a useless bee was significantly more common than previously thought.

The study found that the pixies and the useless bee were attracted to certain common plants, such as dandelions, sowthistle, and buttercups. These plants were highly attractive to the insects, and the pixies were observed to actively seek out these plants and the useless bee would hover near them.

The research team believes that the presence of these insects is likely to have an impact on plant diversity, as their presence could reduce the number of smaller plants in the environment. This could lead to a decrease in the number of other insect species in the area as well.

The team also noted that the pixies and the useless bee were rarely seen interacting with other insect species, which could indicate that they might be competing for resources.

This study is the first to confirm the presence of these insects and the researchers believe that further studies are needed to understand the effects they may have on ecosystems in the UK.

[life-around-me-yura15cbx]

Осо́т огоро́дный (лат. Sónchus oleráceus) — однолетнее травянистое растение семейства Астровые, или Сложноцветные (Asteraceae).

Молодые листья можно использовать для приготовления супов, щей, салатов. Для удаления из них горечи — вымачивают в солевом растворе 25—30 минут. Можно употреблять и корни осота — варёные они напоминают топинамбур. Народные названия растения: молочник, желтушник, зайчик, молочак, заячий салат.

Sonchus oleraceus is a species of flowering plant in the tribe Cichorieae of the family Asteraceae, native to Europe and Western Asia. It has many common names including common sowthistle, sow thistle, smooth sow thistle, annual sow thistle, hare's colwort, hare's thistle, milky tassel, milk thistle. and soft thistle

1/55A Woodlands Crescent, Browns Bay, Auckland 0630

7PPR+HHM Auckland

-36.7135250, 174.7414110

[katyazvonkovna]

Common Sowthistle

10•17•2021

[santandreas]

FOTD Sth.Maroubra Green 30th December

For Cee’s FOTD challenge for December 30th There are almost 900 species of Eucalypts in Australia. Living trees, dying leaves, daisy stalks dry as dust. Notice the yellowed leaves. Common sowthistle with leaf litter. Eucalypts shed leaves continuously, 🍃 thus appearing green at all times. There are always dry dead leaves in the garden and Parks. Common sowthistle- filtered for…

[plantanarchy]

FWIW, I saw the dandelion post and immediately said "mmm dats not dandelion" as I scrolled but plant taxonomy and their "common" names can be really dumb and confusing for laypeople (calendula is called pot marigold but isnt a marigold? 'kay...) and noticing the nuances is a skill, just like how people think Huskies and wolves look the same lmaaoo like people think goldenrod is ragweed and causing their allergies pls no it is a beautiful bb to be appreciated! tldr I am plant nerd I get it

Yeah juggling common names and botanical ames and how plants are related in general gets very confusing even for plant folks! I know I never quite know what's up half the time even as someone who has a bizarre interest specifically in weeds. Like I had seen sowthistles about and knew they were an Asteraceae weed but did not actually know the common name for them until I dug about to Id the second "dandelion" in that post (I was able to find it almost immediately just by typing "dandelion look-alikes with perfoliate leaves" aka knowing botany terms helps so much)

But I saw someone had tagged that post "who cares they're yellow blooming weeds just call them dandelions and don't ruin anyone's fun" and that makes me feel bummed out because to me, weed/general plant identification is extremely fun. Don't ruin my fun by lumping every single weed under the same exact name.

Plant blindness is a big ole issue! And it's not just blindness it's that even when folks see and care about the plant, they don't care enough about them as individuals to think they are worth learning about. They're all just yellow blooming weeds, blurred one into the next.

Which makes me sad. And I'm not sure how to combat that without risking making people feel stupid when you correct them or assume they have minimal knowledge.

[falseandrealultravival]

Today's Haiku with Picture 460

Over the winter

Bloom happily

Harunonogeshi

冬を越え

嬉しく咲ける

ハルノゲシ

Asteraceae. edible. Common sowthistle.

(2023.03.11)

[najia-cooks]

苦菜 / Kucai (Chinese sowthistle stir-fry)

Common sowthistle (Sonchus oleraceus) is a hardy flowering plant in the family Asteraceae (alongside, for example, daisies, sunflowers, and dandelions). It is native to Europe and West Asia, but appears throughout the Americas, East Asia, Australia, and New Zealand. It is a common weed in recently disturbed soil, and sometimes pops up among and competes with cultivated crops.

Sowthistle is eaten as a bitter green in Chinese cuisine. The word "苦菜" (Mandarin Pinyin: kǔcài), from "苦" "kǔ" "bitter" + "菜" "cài" "vegetable" or "greens," is often used to refer to sowthistle—though it may also designate other bitter greens, including garlic chives.

This recipe prepares sowthistle as Chinese bitter greens are generally prepared: blanched in salted water, then fried with ginger and garlic. The sweetness and pungency of the aromatics round out the earthy bitterness of the sowthistle, making a dish that's excellent as a side with soup or rice. Here, I used it to top a fried tofu sandwich with a soy-sesame-ginger sauce.

Recipe under the cut!

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Identifying common sowthistle

Young plants grow from a rosette of waxy leaves with deep triangular lobes. Leaves growing from the stem are alternate (one leaf per node), simple (not divided into leaflets) and pinnatifid (divided, but the divisions do not go all the way to the midrib). Leaves have hairless midribs and clasp the stem at their base.

Stem is hairless and mostly unbranched, except near the apex. Stems terminate in clusters of flowers which are yellow when in bloom. Mature leaves and stems produce a white, milky latex when broken; not toxic, though quite bitter.

Young leaves, top two; mature plants, last three

If the leaf margins are covered in sharp spikes, you may be looking at spiny sowthistle. This plant is also edible, though it may not be worth the trouble to remove the spines to eat the mature leaves. Younger leaves, which generally form towards the center of the rosette, have softer spines and are edible without processing.

Young prickly sowthistle, left; mature prickly sowthistle, right

Common sowthistle may also be confused with common groundsel. Groundsel exudes a clear, not a milky, sap when broken, and its leaves are more deeply lobed. It is more densely branched and its leaves are waxier. Common groundsel is toxic and should not be consumed in large quantities.

Common groundsel

Ingredients:

Large bunch common sowthistle leaves (Sonchus oleraceus), preferably young

1/2-inch chunk (5g), scrubbed and thinly sliced

2 cloves garlic, peeled and sliced

Neutral oil, to fry

Toasted sesame oil, to top

Salt, to taste

Instructions:

1. Wash leaves thoroughly in a bowl filled with water. Pull leaves out to allow dirt to sink to the bottom. Repeat.

2. Boil leaves in salted water for about 10 minutes, until tender.

3. If desired, soak in cool water for 1-3 hours to remove some of the leaves' bitterness.

4. Heat oil in a wok or frying pan on medium-high. Fry ginger and garlic for 30 seconds, until fragrant. Add leaves and fry a minute or two.

5. Remove from heat and stir in sesame oil. Taste and adjust salt. Add a dash of mirin or rice vinegar to balance the bitterness, if desired.

[ourlittlechateau]

Look at what popped up while we were away. Not only did this common sowthistle pop up but it grow like wild it’s ruffle 4 feet tall.

#commonsowthistle #weeds #gardening #plants #containergardeing #pottedplants #garden #growyourownfood #socalgarden #vegetable #hobbygardening #growingfoodathome #homegrown #plantsmakepeoplehappy

[thors-daughtersthoughts]

Common sowthistle

Sonchus oleraceus

Aka. Sowthistle, smooth sowthistle, annual sowthistle, hare's colwort, hare's thistle, milky tassel, milk thistle, soft thistle

Sowthistle is native to Europe and West Asia.

Leaves are eaten as a salad green or cooked. Young roots are edible and can be used as a coffee substitute.

Sowthistle was once used to treat opium addiction.

Sources

Wikipedia Sonchus oleraceus