Known by other names such as common thistle, thistle o pot thistle, the tagarnina grows practically throughout the entire national territory near streams and ditches. As it was very common to find it in dry meadows and even abandoned land, rural inhabitants collected them to consume them as vegetables, since they were almost always available and their collection was relatively easy. They only removed the thorns, tore off the leaves (since they were stiff and thorny) and used the edible stem of the plant. They usually cooked the stems of the thistles with other vegetables as a stew or pottage. Among the peasants of Castile, there was a saying that dictated the months in which the thistles were harvested: “The one in April is for me, the one in May is for my master, and the one in June is for my donkey.” Nowadays, it's not unusual to find thistles in many Andalusian villages at vegetable stalls, already cleaned and tied with ribbons in bunches, ready to eat.
What are tagarninas?
Native to the Mediterranean, the Scolymus hispanicus or tagarnina is a biennial or perennial herbaceous plant A short-lived plant belonging to the Asteraceae family. It grows throughout the Iberian Peninsula, except for the Cantabrian coast and the eastern Pyrenees, both in inland areas and on the coastal strip, on land that does not need to be tilled or mowed. It is frequently found in grazing areas extensive, since the cattle provide organic matter that is beneficial to the plant and also do not eat it, as it is protected by sharp thorns.
Its root is thick and one or more plants grow from it each winter. basal rosettes from which, at the end of spring, the stem emerges. The stems can reach from several tens of centimeters to more than a meter, branching from the base and with spiny wings. It has lobed, rigid, and spiny leaves of bright green. Flowering begins in spring and extends into the early summer months, with flowers yellow distributed along the branches.
It is a kind very adaptable on diverse soils, from poor and stony to fertile alluvial soils. It is found in uncultivated fields, roadsides, ditches, wastelands, and nitrified areas. Its ability to colonize altered environments explains its constant presence in the traditional agricultural landscape.
In times of scarcity, the tagarnina was a subsistence food for many rural families. Today, in addition to continuing to be harvested, it is grown in small gardens and is protagonist of gastronomic events in different towns, where their culinary uses and associated ethnobotanical heritage are valued.
Properties and benefits of tagarninas
Tagarninas, like other green leafy vegetables such as chard, lettuce or spinach, contain vitamins A, B and C. Vitamin A participates in the proper functioning of organs, the formation of soft tissues and mucous membranes and the maintenance of eye health. The B vitamins collaborate in the red blood cell formation, and vitamin C, with its effect antirust, contributes to tissue growth and repair.
It stands out for its mineral content such as potassium’s most emblematic landmarks, the match and the CalciumPotassium promotes the functioning of the nervous system, muscle contraction and heart rate; phosphorus is key in cell repair; and calcium, although in smaller proportions, contributes to the bone and dental healthFor more information on its various uses and cultivation, you can consult the complete guide on the cultivation of thistles and their medicinal applications.
Due to its energy density, 100 g of tagarninas provide around 27 Kcal, so they fit into guidelines hypocaloric or weight control. In addition, its roots have traditionally been boiled to prepare diuretic infusions and purifying. In popular wisdom, a cup of this infusion after meals helps prevent gases, acidity or feeling of heaviness, promoting lighter digestion.
In folk medicine they are also attributed an effect choleretic and cholagogue (promoting the production and release of bile), which would explain its use for mild digestive discomfort related to fat. These statements are based on traditional use and do not replace the advice of a healthcare professional.
As with any wild plant with a possible diuretic effect, it is advisable to be cautious if there is kidney disease, biliary tract, or if you are taking medications that affect fluid and electrolyte balance. If in doubt, it is advisable to consult a healthcare professional.
Uses of tagarninas in the kitchen
If they are purchased uncleaned or collected in the field, the first thing will be clean them. You have to separate the green, spiny part and keep the central stem or stalkTo do this, pull the leaves with the help of gloves, wash the stems with plenty of water to remove any traces of soil, and remove the most fibrous part (as with celery) so that they do not remain tough when cooked. Cut the stems into small pieces and they cook in boiling water for 15-20 minutes. Once cooked, they are used in soups, potajes, stews, scrambled, tortillas, Rice dishes and even saladsTo discover more traditional recipes, visit the traditional recipes with tagarninas section.
They can be pre-cooked and then sautéed in a garlic sauce, add tagarninas, garlic shoots and shrimp, and finish with a couple of eggs for a juicy scramble. In Andalusia, classic dishes include Jerez cabbage with tagarninas, cooked slowly with vegetables and legumes and sometimes accompanied by meats, and the tagarninas asparagus, with a mixture of fried bread with garlic, paprika, ñoras and cumin, served with a curdled egg.
An emblematic and simple dish in rural areas is the tagarnine stew, with beans, chickpeas, garlic, paprika and olive oil, simmered. They also work very well in Soup rice with sautéed tomato, onion, pepper, and garlic, providing a slightly bitter vegetal note reminiscent of wild asparagus. To explore different preparation methods, check out our recipes with Mediterranean vegetables.
Its flavor combines especially with extra virgin olive oil, garlic, cumin and paprika, and accepts touches of vinegar to balance the bitterness. If you're looking for a milder profile, pre-boiling with a water change helps. reduce roughness.
Tagarnina is an edible plant that has been a staple in the kitchen since time immemorial. The word "tagarnina" is related to the Andalusian Arabic "tagarí," and its popular use was consolidated in rural areas.
The tagarnina is a herbaceous plant of the Asteraceae family, also known as thistle or pot thistle. Although it can grow tall, it often occurs in creeping rosette, star-shaped. In the kitchen, it stands out among the edible wild plants for its versatility and the character it brings to scrambled eggs, omelets, stews, and collard greens. For a safe harvest, learn how to harvest edible wild plants.
One of the properties traditionally most cited It is a diuretic, associated with the infusion of boiled roots. It has also been popularly used to promote bile secretion and make heavy digestions more bearable, although these applications should be understood as part of the ethnobotanical knowledge.
Etymology and popular culture
The term “tagarnina” is linked to the Andalusian Arabic “tagari" and related words from classical Arabic, while the scientific name Scolymus comes from ancient Greek and was used by classical authors to refer to thistles with edible roots. The epithet hispanicus alludes to its prominent presence on the peninsula. In different regions they are celebrated fairs and conferences dedicated to the tagarnina, where recipes are shared and its environmental and culinary value is highlighted. To learn more about the history of these plants, we recommend consulting the section on the history of medicinal plants.
How to collect and clean them safely
To collect tagarninas safely it is essential to use gloves. The leaves have spines on the upper surface, while the underside is less sharp. A knife or small hoe To cut the plant at the stem level, or remove the rosette with a slight lever a few centimeters below the base. Once cut, turn it over and handle it from the lower, less thorny side.
El cleaned It consists of “peeling” each branch from the base to the tip, sliding your fingers to drag the thorny green part and keep the clean stalk. Then, they are cut into pieces, washed thoroughly to remove any dirt, and cooked. This process requires patience, but the result is worth it. gastronomic character from the plant. For tips on respectful harvesting, visit our respectful harvesting of wild plants section.
Good harvesting practices involve not uprooting all the plants in an area, respecting small sizes and avoid treated areas with herbicides. If harvesting is done on private farms, it is recommended ask permissionIn local markets it is common to find already clean bunches, an excellent option for those who prefer to cook without pricking themselves.
After cleaning, the tagarninas can whiten (short cooking time) and frozen in portions. Once drained, they can be stored in sealed containers for several days when refrigerated.
How to cook this superfood herb
Tagarnina is a herbaceous plant native to the Mediterranean region and very popular in the cuisine of southern Spain. It has an erect growth, although it can also be found scattered or trailing. In everyday cooking, it is ideal for adding flavor. plant structure to spoon dishes and as a base for scrambled y tortillasIts bitter point, balanced with sofritos and spices, is reminiscent of wild asparagusTo expand your knowledge of their cultivation, visit our section dedicated to growing Mediterranean plants.
In addition to the classic recipes, it works very well sautéed with mushrooms, accompanying Rice dishes and as a garnish for grilled fishA winning combination is with a pounded of bread, garlic, cumin and paprika, which binds the sauce and enhances the country touch of the vegetables.
How to grow thistles in a garden or pot
Its cultivation is simple and rewarding. It is not a demanding plant with the substratum; a mixture of garden soil with compost is sufficient. A floor with good drainage, since waterlogging is harmful to them. Sowing is done with seeds at the end of winter, preferably in furrows, leaving about 30 cm between plants to ensure proper rosette development. For more details on how to plant plants in vegetable gardens and pots, see
El moderate watering It is key: in climates with occasional rain, they can get by with minimal input. In dry areas, spaced waterings will suffice, allowing the substrate to dry between waterings. When grown in large planters, you must ensure a deep pot for the development of the taproot.
In coarse-grained or poor soil environments, a fertilizer light and organic At the beginning of growth, it helps to invigorate the rosette. Pests are not usually a problem due to its thorny defense, although they may appear snails In very humid environments, dry mulches and physical barriers are effective controls.
There is a possibility of acquiring seedlings in a nursery and transplant them to the garden, but following the process from seed allows the plant to better adapt to the terrain. Harvesting is usually done when the rosette is well formed and before the flower stem hardens the tissues.
In popular knowledge they are appreciated for their diuretic effect and its usefulness as a light and nutritious vegetable. They provide vitamins A, B and C, in addition to potassium as a prominent mineral, along with phosphorus and calcium. With a very high energy content with, fit into balanced menus that prioritize seasonal vegetables. For more information, check out our healthy diets and natural foods.
In the kitchen, tagarnina offers a texture firm that withstands cooking well, adding body to stews and pottages. In root infusion, tradition values it for retain less fluids and for heavy digestion. These uses are complementary to a varied diet and do not replace professionally prescribed treatments.
Its caloric intake is around 27 kcal / 100 g, making it an ideal vegetable for plans weight controlIt's filling, especially when paired with legumes and whole grains in stews. For more information on its influence on body weight, see Low-calorie foods and diets.
Like other green leaves, its vitamin profile helps meet the needs of Antioxidants and metabolic cofactors. The combination of vitamin C with phenolic compounds present in the vegetable reinforces its value in healthy eating patternsTo learn more about how to boost your health with natural foods, visit the nutrition and healthy eating section.
El potassium It is the majority mineral, important for the homeostasis fluids and neuromuscular function. The match intervenes in the production of Energy and in cellular structures, while the Calcium It contributes to hard tissue and cell signaling. To learn about the specific properties of potassium in the diet, please see our article on the importance of essential minerals.
In addition to its culinary use, thistle has a curious use: latex that flows from the fresh stem has been used for curdle the milk in the homemade production of cheeses. Also, its yellow flowers They were used to color stews, serving as a popular alternative to saffron in humble kitchens. For more information on traditional uses, you can visit Traditional Uses of Edible Plants.
In the cool season, it is common to see bundles of thistles in Andalusian village markets, sometimes already peeled and chopped. They are consumed before the plant glean, when the rosette is tender. At home, after a thorough wash, it is advisable to blanch them, drain them and store them in airtight containers for refrigeration o freezingIf you'd like to expand your knowledge of plant conservation, you might be interested in our section on plant conservation techniques.
Although the thistles like weeds, today their recognition is environmental value and culinary. Properly managed pastures with thistles provide refuge for wildlife and contribute diversity to the agrarian mosaic. Furthermore, in some contexts, cut and crushed thistles have been fed to livestock. To learn more about their role in the agricultural ecosystem, see the section on the environmental value of wild plants.
For beginners, a practical tip: if the bitterness is marked, you can boil and discard the water from the first cooking. Then, a sauté with garlic, cumin, and olive oil transforms its flavor into a deeply Mediterranean type,More tips for cooking wild plants in our wild plant cooking recipe book.
Pliny the Elder already mentioned edible root thistles in Antiquity, and this historical continuity has come down to our time in the form of stews, scrambled eggs, and popular celebrations. Between the humble and the festive, thistle encapsulates the spirit of country cooking: exploitation, flavor and health.