The prickly lettuce, Sonchus oleraceus, a weed with spiky-edged leaves that are sometimes eaten for their slightly bitter flavor, but beware of skin irritation from the prickles

Sonchus oleraceus, also commonly known as the prickly lettuce or sow thistle, is a flowering plant belonging to the Asteraceae family, closely related to the dandelion.

Prickly lettuce is native to the Mediterranean region and Macaronesia, but it has been introduced to many parts of the world, including Europe, North America, and Asia, often growing in wastelands, disturbed areas, and roadsides. It's considered an invasive weed in some areas due to its prolific growth habits.

This plant is characterized by an erect, hairless stem that can reach up to 1.5 meters in height. The leaves are the most recognizable feature of Sonchus oleraceus. They are oblong-shaped with deeply lobed margins and covered in prickly hairs, hence the name "prickly lettuce." The leaves alternate along the stem and can grow quite large, up to 30 cm in length.

Prickly lettuce produces small, yellow flower heads that bloom in clusters during the summer months. These flowers are similar to dandelions but slightly smaller. After flowering, the flower heads transform into fluffy seed heads that aid in wind dispersal, similar to its dandelion relative.

Interestingly, Sonchus oleraceus leaves have a long history of culinary use in various cultures around the world. The young, tender leaves are considered edible and can be consumed raw or cooked. They have a slightly bitter flavor that is often compared to dandelion greens or endive. In some regions, the leaves are boiled, stir-fried, or added to soups and stews. It's important to note that some people may experience skin irritation when handling prickly lettuce due to the presence of prickly hairs on the leaves. Wearing gloves while harvesting or preparing the leaves is recommended.

Here are some additional details about Sonchus oleraceus leaves:

• Nutritional value: Prickly lettuce leaves are a good source of vitamins A, C, and K, as well as fiber and minerals like potassium and iron.
• Taste: The leaves have a slightly bitter flavor, similar to dandelion greens or endive.
• Culinary uses: Young, tender leaves can be consumed raw in salads or cooked in various dishes like stir-fries, soups, and stews.
• Precautions: The prickly hairs on the leaves can irritate the skin for some people. Wearing gloves while handling the leaves is recommended. It's always best to consult with a healthcare professional before consuming any wild plant for the first time.

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