It also was a top producer of nectar sugar in another study in Britain, ranked third with a production per floral unit of (2300 ± 400 μg).

[11] It is a tall biennial or short-lived monocarpic thistle, forming a rosette of leaves and a taproot up to 70 cm (28 in) long in the first year, and a flowering stem 1–1.5 m (3 ft 4 in - 4 ft 11 in) tall in the second (rarely third or fourth) year.

[22] Spread is only by seed, not by root fragments as in the related creeping thistle C. arvense.

It is best cleared from land by hoeing and deep cutting of the taproot before seeds mature; regular cultivation also prevents its establishment.

[12] The tap roots can be eaten raw or cooked, but are only palatable on young thistles that have not yet flowered.

[24] The dried florets steeped in water are used in rural Italy for curdling goats' milk in preparation for making cheese.

[25] The plant features in some Scottish ceremonies such as the "Riding of the Marches", held annually in Langholm in July.