Article: Scoop 1 tablespoon (5 g) of ground milk thistle seeds into a tea bag or filter and put it in a tea pot. Pour 2 cups (470 ml) of boiling water into the pot and let the tea steep for 3 to 5 minutes. Take the tea bag out and sip the tea slowly. To flavor the tea, consider adding lemon or honey. Measure 5 ounces (147 ml) of alcohol that's at least 100-proof into a glass container. Add 1 ounce (28 g) of harvested milk thistle seeds and screw a lid on the container. Shake the container every day and let the tincture rest for at least 5 to 6 weeks. Strain the tincture before you're ready to use it.  Store the tincture for several years in a dark container with a dropper. To take the tincture by mouth, squeeze 1 to 2 drops onto your tongue 2 to 4 times a day. Place your seeds into a blender or food processor and put the lid on. Pulse the seeds until they're ground into a fine powder. Store the powder in an airtight container for up to 6 months. To use the powder, mix 2 to 3 tablespoons (16 to 24 g) into a smoothie.

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Brew tea to enjoy the antioxidant and anti-inflammatory properties. Make a tincture to mix into lotions, salves, or bath salts. Grind the seeds into a powder for liver pain.