Scolymus maculatus L.

Annual to c. 1 m high, ± glabrous. Stem leaves deeply divided with segments spreading to antrorse, spiny; decurrent leaf-bases extending several–many cm down stem, extending to or beyond leaf below, spiny; margin with scattered spinules. Capitula surrounded and exceeded by 3 or 4 foliaceous bracts 3–4 cm long arising at base; involucre c. 15 mm long, c. 5–8 mm diam.; bracts with spinose apex and narrow hyaline margin; outer bracts 5–10 mm long; paleae obovate, c. 6 mm long, 4 mm wide, entire at apex. Florets: ligule 10–15 mm long; tube with dark hairs; style hairs pale. Achenes 2.5–4 mm long, with faces obovate, yellowish brown. Pappus a corona of minute scales, with long bristles absent.

Grows in heavier soils in disturbed sites such as pastures and wasteland.

The thick root can be prepared the same way as salsify. They are boiled and eaten. The young leaves can be cooked and eaten. They are also used in salads. They can be added to casseroles and omelettes. The young stems can be eaten raw. The spines are removed!

Can be grown by seedlings.