Silybum marianum, also known as milk thistle, is an annual or biennial plant with red to purple flowers and shiny pale green leaves with white veins. Originally from Southern Europe through to Asia, it can now be found throughout the world. The medicinal parts of the plant are the ripe seeds, from which traditional milk thistle extract is made. This extract contains approximately 4-6% silymarin, which is a flavonolignan complex that offers therapeutic benefits for liver function. Milk thistle has been widely used in monastery gardens since ancient times. It can be eaten as food, with the roots, young shoots, and spiny bracts on the flower head all offering potential culinary uses. Silybum marianum has also been studied for its potential health benefits, including preventing and repairing liver damage, though further research is needed. It is important to note that individuals with ragweed allergies should avoid using milk thistle.