We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in many parts of this country. The following notes are based on the general needs of the genus. An easily grown plant, succeeding in any ordinary garden soil in a sunny position.

Root - raw or cooked. One of the more palatable thistles, it is used as a vegetable or can be added to soups and stews. It can be dried and stored for winter use. The root is likely to be rich in inulin, a starch that cannot be digested by humans. This starch thus passes straight through the digestive system and, in some people, ferments to produce flatulence. Stems - peeled and eaten raw or cooked. One of the more palatable thistles.

Seed - sow early spring or autumn in situ. Germination usually takes place within 2 - 8 weeks at 20°c.

Dry open soils. Prairies, pastures and roadsides in Texas.