Milk thistle, called Silybum marianum in Latin, is a thistle that
is indigenous to rocky, dry soils in Turkey, Western, and Southern
Europe, and which is now being grown in the Western United States.
It attains a height of three feet and has large purple flowers and
shiny, dark green, spiny leaves.
  Milk thistle's sphere of action is the liver which it protects
and re-builds. The tea of the root and the alcohol tincture of the
seed have been used to treat jaundice, pelvic congestion with
menstrual difficulties, and spleen, liver and kidney obstructions.
  Milk Thistle has a steroid like action on liver cells. It
actually seems to speed up protein synthesis leading to faster
liver regeneration in cases of alcoholism, and poisoning from drug
and chemical pollutants. No toxic effects have been noted in the
use of this herb.
  Milk Thistle has even been used to counter the effects of
mushroom poisoning. Persons who had accidentally injested Amanita
muscaria, which normally causes death in 30-40% of those who
consume it, experienced 100% recovery. Liver regeneration was
increased by a factor of 4.
  Anyone who suspects that they have been poisoned by industrial
pollutants or by heavy metals can benefit from Milk thistle. It can
also be used for cirrhosis of the liver, jaundice, hepatitis, and
as part of a liver cleansing program to recover from the effects of
long term antibiotic therapy, alcoholism, or from the abuse of
recreational drugs.
  The most potent part of the Milk Thistle is the seed. Alcohol
tinctures available from herbalists will often contain the extract
of the seed and the root. Fifteen drops of the tincture is taken
four times a day in a glass of water until relief is obtained. An
alternate method is to simmer the roots gently for about twenty
minutes using two teaspoons of root per cup of water. The root tea
is taken in tablespoon doses, up to 1 1/2 cups per day. The seeds
being nearly insoluble in water are best taken in an alcohol
extract.