Prickly sow thistle, Sonchus asper,( introduced)
(photo, Larry Jensen)

Sow thistle, Sonchus oleraceus (introduced)
(photo, Larry Jensen)

Plant description

There are three species of introduced Sonchus, S. arvensis, S. asper and S. oleraceus and one native species, S. kirkii. They are all small annual and perennial herbs, flowering throughout the year but more abundant in the summer. Sonchus species are weeds that thrive in open disturbed areas; S. arvensis is not as common as the other species.

Part used

Young shoots, leaves, flower buds, sap.

Dietary use

As a vegetable, a drink and a chewing gum. Also used for a medicinal plant

Preparation

The leaves of Sonchus oleraceus are preferred despite being more bitter than the others. Stems are sometimes roughly bruised by lightly rubbing each stem for a few seconds between the palms of the hand or pounding them in a wooden bowl. They are then washed in running water to get rid of the bitter milky juice before cooking. Sow thistle greens are cooked by placing them on top of vegetables, meat or fish in the hāngi but never directly on the hot stones at the bottom .

Pūhā is also boiled and the juices are kept in a gourd for use when needed. It ferments and becomes bitter if kept too long and needs to be diluted with water. The juice is still drunk as a tonic and laxative.

The white sap of pūhā is taken from the ripped tops of the stems of adult plants and when enough is collected it is rubbed in the palm until a ball of dry chewing gum had been formed. It tasts bitter at first but after chewing for some time the bitterness goes away.

Nutritive value

Pūhā contains levels of vitamin C similar to that of an orange and also contains moderate amounts of protein.