Thistle plants seem to be everywhere, and can grow to impressive size along sideroads. There are a number of different species of thistles on the west coast, including bull thistle, canadian thistle, and milk thistle. The various species have the same edibility characteristics. The stem is the easiest part of the plant to collect. Use a knife to chop off the top third of the plant, and discard the bottom part of the plant, which becomes progressively more stringy especially in larger plants. Slice off the thorny leaves from the stalk, and place the stalk in a bag until cooking time.

When ready to use, remove any remaining thorns from the stalk, and cook as you would with celery. I find it's best to cut the stalk into finger-long sections just before cooking it, since the exposed parts turn an unappealing brown color if left sitting. When cooked in soup, it has a taste and consistency similar to celery.