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I don't know what is that "wild lettuce" you're referring to... It's actually another of those blurry names designating a bunch of different plants (like the semantic problem with "wild carrots"). You don't mean the asclepias? It does have an acidic, toxic milk that is only bad once the plant flowers (as usual with plants, if you know about this stuff). The young buds are exquisitive when boiled in salty water or fried with soy sauce.

Some thistles don't have spikes, but even those that do can be reduced easily down the blender (they make splendid herbal juice), or just cut off with a knife. No complication here. And boy it is worth the effort! One of my favorites, the sow thistle, among others, has a distinct salty-sweet-sour taste that is very hard to describe.