Thickhead

Yet another edible weed that is also quite common here:

binomial name : CRASSOCEPHALUM CREPIDIOIDES
common name : Thickhead, ebolo, redflower ragleaf
from Greek krasson = thick, forceful kephale =head + Latin- crepido = fountain or base

IDENTIFICATION:

An erect or straggling annual herb with leaves that are soft, drooping and alternate along the stem. The leaf shape is variable with new leaves generally elliptical and larger lower leaves lobed at the base. All leaves have toothed margins and are 20 x10cm approx.
The plant grows about 1m high with a single stem for about 1/2m before dividing multiple times and has clusters of orange red flowers that mostly droop downwards. Seeds are dispersed by wind. Thickhead favours disturbed soils and is common in unkempt gardens (such as mine usually!)

HISTORY and USES:

Origin - from East Africa and Madagascar – seems to have reached Brisbane in the 1950's. Stock - including poultry eat this plant
Wildlife - native finches have been seen to be eating Crassocephalum seeds at the Kedron brook and no doubt this occurs elsewhere.
Herbal uses : Kenya - indigestion , a decotion for headaches. Uganda - leaves used on fresh wounds to help healing. Tanzania - leaves smoked for sleeping sickness.


NUTRITIONAL:

100gm – water 80gm energy 268 kJ (64 Cals) protein 3.2gm carbo 14gm fat 0.7gm Vit A 36 Total Phenols 183 ( Brussels sprouts ~250) mineral - Ca Fe Mn Na K Mg amino acids including threonine and tyrosine Vit C (122mg/100gm)

warning: does contain pyrrolizidine alkaloids.

WHAT TO EAT:

top 2 young leaves in a salad or for boiling as a potherb
The leaves are eaten in many parts of the world - it is quite aromatic and is often described as having a carrot like aroma and flavour.
The raw leaves add a unique taste sensation to salads in moderation - the flavour is not reduced by boiling
It is a commonly used herb in Africa especially in soups and stews
In Nigeria it is lightly blanched, excess water is drained off and the leaves are cooked with tomato,onion and peppers

PUBLISHED MEDICAL REPORTS:

1. In a 2005 trial in Japan an extract of Thickhead had a potent anti-oxidant and protective effect on the liver in rats given carbon tetrachloride ( a liver toxin) - three strong free radical scavenging chemicals were identified including quercertin.
2. A different species of Thickhead has been shown to have anti- inflammatory effects – blocking the Cox pathways that is also used medically by such drugs as Celebrex.
3. An extract of Thickhead has been shown to exhibit anti- mutagenic activity – ie against cancer cells forming - but less than Solanum nigrum.
4. Thickhead extract has exhibited significant blocking action against Tumour necrosis factor Cox 1&2 and other inflammatory pathway.
5. Similarly an extract has shown inhibition of melanoma in a mouse model.

CONCLUSION:

It certainly has a strong flavour - but not unpleasant.
Try a few small young leaves in a salad or as a garnish.
Boil a few leaves amongst other greens such as silverbeet or spinach but don't eat too often in view of the report of the pyrrolizidine alkaloids.