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| photo by ana traina |
THE THISTLE -- AUSTERITY—INDEPENDENCE—RETALIATION
The rose may bloom for England; The lily for France unfold;
Ireland may have her shamrock; Scotland has the thistle bold.
Edna Dean Proctor.
Proud thistle, emblem dear to Scotland's sons, Begirt with threatening points, strong in defense, Unwilling to assault.
The Most Ancient Order of the Thistle, which the Scots claim antedates the Order of the Garter, was founded by James V of Scotland. It consisted of the sovereign and twelve knights in memory of our Lord and the Apostles. It has for its insignia the blossom and leaves of a thistle in gold, together with the national motto. " Nemo me impune lacessit." The polite reading of this is, " No man attacks me without being punished," but the more simple translation of earlier days was, " Touch me who dares! "
The family is large and widely diversified. The blossoms are purple, yellow, and white. In France, Germany, and Spain there grows a variety known as the carline thistle. It is very large and the country folk hang it outside their cottage doors as a barometer. Before a rain the blossom invariably closes, and when the storm is nearly over it gradually opens.
It derived its name from its association with Charlemagne. On one occasion, as the story is told, when the Emperor was engaged in war a plague broke out among his soldiers, many of whom died. He prayed to God for help and that night an angel appeared to him and shot an arrow from a cross-bow, telling him that on the spot where the arrow fell he would find a plant, the root of which was the best antidote for the disease. The Emperor followed the direction indicated and found a large thistle with an arrow fastened in its branches. The instructions thus received resulted most successfully.
In Tartary there is a species which grows so large that the natives build their huts in its shade. As autumn approaches the stem decays and the blossom dries into a feather-ball, which is driven over the plains by the wind. It is called the windwitch, and it is said that no one has ever been known to catch one.
It had a place among the mystical plants, as sacred to Thor. Carried about the person it was said to protect the bearer from all evil and especially lightning. In some places thistles were placed on the first corn that ripened to drive away evil spirits from the fields.
In England there was an old superstition that if a maiden wished to find out which of several suitors loved her the best she must take the heads of thistles, cut off their points, give each flower the name of a person, and put them under her pillow. The one that put forth a new sprout loved her the best. It was a lucky omen to dream of being surrounded by thistles. The dreamer in a short time was sure to hear some good news.
There is an old saying that first loves float from the memory like thistledown in a breeze.
In a wild, barren spot near Mecklenburg, where a murder was once committed, there grew a strangely formed variety. Every day at noon it appeared with what looked like human arms, hands, and head. Daily a new head was produced until twelve different ones had appeared, when the plant mysteriously disappeared and a new one came in its place. Every one avoided the spot. One day a shepherd declared that he was not afraid, and taking his staff started to pass the weird plant. The staff immediately turned to tinder and both his arms were paralyzed. This story is told by Mannhardt, the German mythologist, who died in 1880.
The plant has several medicinal properties. It is claimed that when gathered before it blossoms and the leaves and stem are bruised, the juice applied to the scalp will make the hair grow. Mixed with vinegar, it was used to heal leprous sores. It was also said to be a remedy for disorders of the stomach. The roots were boiled and used for food. Pliny, commenting upon this, said, "No four-footed animal save the ass will eat it." Finches, however, feed upon the blossoms and the seeds. Excerpts from Katherine McMillan Beals -- Flower Lore and Legend
The Really WILD Food Guide
SWEET CHILLI THISTLES
Thistle leaf ribs
Chilli powder - pinch
Oil
1 tbsp. tomato puree
Water or stock
Honey - clear
Salt and pepper
Parts of certain, but not all types of thistle, are edible. Don't believe it? Then try this method of cooking the main ribs of young spring basal rosette leaves of the Dwarf Thistle [Cirsium acaule]. The leaf ribs of larger specimens [this one was about 12 inches across] can be quite succulent.
PREPARATION
The first thing to to is protect your hands with some gloves. To harvest the leaf ribs place each leaf on a chopping board and cut on either side of the main rib with a sharp knife. Just use the thickest 3 or 4 inches of each rib and discard the rest. Collect about a good handful per person.
Next, place each rib on a flat surface and with a sharp knife scrape away any downy material to
reveal the slender green stem beneath.
VARIATIONS & ALTERNATIVES
There's no reason why the leaf ribs could not be curried [add some diced potato for bulk], used as a simple vegetable, or perhaps boiled then added to a salad. Rather than using tomato paste you could use canned tomatoes to conjour a sort of vegetable stew.
METHOD
· Drop the greens into boiling water and cook for about 3 - 5 minutes. Time will depend on rib thickness and bitterness [sample one rib after suggested time, however don't overcook].
· Meanwhile, take a pinch of chilli powder and heat in a pan with a slug of oil to release the flavour. · Add some tomato paste to the pan and stir in, followed by about 1 cup of water
or stock. Stir. · Add the thistle greens and simmer gently for about 5 minutes. · Season to taste and then stir in a good slug of clear honey. The Really Wild Food Guide: Or 350+ Ways to Wok the Wild