According to the National Park Service, Captain Meriwether Lewis said of the plant that ‘...it is from 9 to 15 Inces in length and about the size of a mans thumb… the consistence when first taken from the ground is nearly as crisp as a carrot; when prepared for uce by the same process before described of the white bulb or pashshequo quawmash, it becomes black, and is more shugary than any fuit or root that I have met with in uce with the natives. From what I gather, this quote may have a degree of inaccuracy, or ‘Inces’ is different from the modern ‘inches’. It is also possible that Lewis encountered a relatively short population of these plants. The reason for this caution is that the edible thistle can be up to 2 metres (6.6 ft) in height. 

As its name suggests, the edible thistle can be eaten. Specifically, the taproot and main stem can be eaten, but the roots contain high levels of inulin, which can cause indigestion in some people. When cooked, the taproot has a flavor that is comparable to a russet potato. Younger stems can be eaten raw; older ones can be braised or roasted. The seeds can be used for oil. Also, stem fibres can be used for twine. Lastly, it blooms from July to September, and would theoretically be gathered during the spring and summer.

Can be found on either side of the Cascades from British Columbia to Oregon. More commonly found in the mountainous open areas; low to middle elevation. Warning. This plant has thorns, and sharp ones at that. If you do choose to grow it, wear thick gloves when harvesting.