What's the best way to start using this flour if I've never had milk thistle before?

Start small and simple to assess both tolerance and taste. Begin with half a teaspoon (roughly 1-2 grams) mixed into a food with a strong flavour or creamy texture that can mask the mild, slightly nutty and herbal taste, such as a berry smoothie, chocolate protein shake, or a bowl of oatmeal with honey and cinnamon. This allows you to check for any sensitivity, especially if you have known reactions to plants in the daisy family (Asteraceae), which includes milk thistle. Observe how you feel over the next day. If well-tolerated, you can gradually increase to a tablespoon (about 5-10 grams) per serving, treating it as a dietary addition rather than a primary ingredient. For storage, keep the flour in a cool, dry place, tightly sealed to preserve its freshness. It integrates well into cold preparations like yoghurt or overnight oats, or can be added to pancake, muffin, or bread batters — though note it won't provide the same gluten-like structure as wheat flour, so it's best used by replacing 10-20% of regular flour in recipes. Its purpose is to conveniently add more fibre and plant protein to your existing meals.