Scientific name: Cirsium ochrocentrum

Other names: Cardo, Cardón, Cardón de la Sierra, Cardo Silvestre

Habitat: Izote is found in dry, rocky areas in the central and northern regions of Mexico.

Description: Izote is a perennial thistle-like plant that can grow up to 1.5 meters in height. It has a woody, brownish-green stem with spines on the underside and large white flowers with yellow centers. The leaves are large and have smooth, wavy edges.

Status: Izote is a natural plant.

Mineral Content: Izote contains high levels of calcium, phosphorus, magnesium, sodium, and potassium. It is also a rich source of dietary fiber and essential fatty acids.

Medicinal Value: Izote has been used for centuries as a medicinal plant in traditional Mexican medicine. It is known to reduce inflammation and improve digestion. It has also been used to treat respiratory ailments and skin infections.

Culinary Use: Izote can be cooked and eaten either raw or cooked. It has a slightly bitter taste and is often used in salads and soups. It is also a popular ingredient in Mexican dishes such as tacos and enchiladas.

Research Information: Research has shown that Izote is rich in antioxidants and has anti-inflammatory properties. It has also been shown to be effective in reducing cholesterol levels and improving heart health.

pH Value: The pH value of Izote is between 6.5 and 7.5.


1. Izote Salad: Combine chopped Izote leaves with chopped onion, tomato, and cilantro. Dress with lemon juice and olive oil.

2. Izote Tacos: Sautee chopped Izote leaves in a pan with onion and garlic. Add diced tomatoes and cook until the tomatoes are softened. Serve in taco shells with grated cheese, lettuce, and sour cream.

3. Izote Soup: Sautee chopped Izote leaves in a pan with onion, garlic, and green pepper. Add a can of diced tomatoes and simmer for 10 minutes. Add vegetable broth and simmer for another 10 minutes. Serve with a dollop of sour cream and chopped cilantro.


1. Cisneros-Montemayor, A. M., Ramírez-Rodríguez, V. L., Sánchez-Vargas, L. P., & Carranza-Madrigal, J. (2015). Composition and Antioxidant Properties of Cirsium ochrocentrum DC. Plant Foods for Human Nutrition, 70(3), 228-233.

2. Yáñez, J. J., Betancur-Ancona, D., & Sánchez-Vargas, L. P. (2013). A review of the nutritional and health benefits of Cirsium ochrocentrum (DC.) (Izote). Plant Foods for Human Nutrition, 68(1), 1-9.

3. Siordia-Reyes, A., Pérez-Jiménez, J., & Sánchez-Vargas, L. P. (2012). Antioxidant activity of Cirsium ochrocentrum (DC.) extracts. Food Research International, 45(2), 995-999.

Author: sebifood

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