Common Daisy (Bellis perennis)
The Common daisy, also known as the English daisy or lawn daisy, is a familiar sight in meadows and lawns across temperate regions. Both its flowers and leaves are edible, although their flavor is mild and can sometimes be slightly bitter. Young leaves and flowers are best for eating, as older foliage becomes more acrid with age.
- Edible parts: Flowers, buds, and young leaves.
- Culinary uses: Add the flowers and young leaves to salads, sandwiches, and soups. The buds can be pickled as a caper substitute. For a decorative touch, the petals can be scattered over desserts or used to make herbal tea.
Oxeye Daisy (Leucanthemum vulgare)
An extremely common wildflower in North America and Europe, the Oxeye daisy is a versatile edible plant. Its flavor has been compared to chrysanthemum greens, with a distinctive herby, lemony, and aromatic quality. The basal leaves are particularly flavorful in the spring and autumn.
- Edible parts: Leaves, flowers, and flower buds.
- Culinary uses: Young leaves are excellent in salads or cooked like spinach. Flower buds can be pickled to resemble capers. The open flowers can be fried in a light tempura batter or tossed in salads for a sweet and peppery kick.
Shasta Daisy (Leucanthemum × superbum)
Developed by horticulturist Luther Burbank, the Shasta daisy is a large-flowered ornamental hybrid that is also edible. The leaves have a stronger, more assertive flavor than the common daisy, so a little goes a long way.
- Edible parts: Leaves and petals.
- Culinary uses: Due to their strong flavor, the leaves are best used sparingly in salads or cooked dishes, like a chili-infused antipasto with other greens. The petals can be used as a garnish.
Chocolate Daisy (Berlandiera lyrata)
This unique North American plant gets its name from the sweet, cocoa-like scent it emits in the morning. The flower heads have a mildly bitter, chocolate flavor and are a novel addition to a dish.
- Edible parts: Flower heads and stamens.
- Culinary uses: Toss the flower heads and stamens into salads to add a surprising, bitter chocolate note.
Important Safety Considerations
Distinguishing Edible Daisies from Toxic Look-alikes
Before consuming any wild daisy, careful identification is critical, as many plants in the daisy (Asteraceae) family are toxic. Some non-native or ornamental species, including African and Gerbera daisies, can cause stomach upset in large quantities or are not edible, respectively. It is imperative to correctly identify your specimen and only forage from unsprayed areas.
| Feature | Common Daisy (Bellis perennis) | Oxeye Daisy (Leucanthemum vulgare) | Feverfew (Tanacetum parthenium) - Caution! |
|---|---|---|---|
| Appearance | Small flowers with white petals and a bright yellow center, on low, leafless stems. | Larger flowers with distinct white petals and a yellow disc center on taller, leafy stems. | Delicate, small, button-like flowers with white petals. Strong, aromatic, bitter scent. |
| Leaves | Spoon-shaped, ground-hugging basal rosette, slightly hairy. | Spoon-shaped basal leaves, becoming narrower up the stem. | Yellow-green, alternate leaves that are highly aromatic and bitter. |
| Toxicity | Edible in moderation. | Edible in moderation; yellow center may cause indigestion in large amounts. | Medicinal but intensely bitter, should not be eaten in large quantities. |
| Edible Parts | Flowers, buds, young leaves. | Flowers, buds, and leaves. | Flowers and leaves for tea or medicinal use, but very bitter. |
| Key Distinction | Leafless, short stems. Flowers close at night. | Tall, leafy stems. Flowers have distinct white ray florets. | Bitter taste and strong, unpleasant odor, often confused with chamomile. |
A Note on Feverfew (Tanacetum parthenium)
Often mistaken for a daisy due to its appearance, feverfew is part of the same plant family but has a very strong, bitter flavor. While it has medicinal uses, primarily for migraines, it should be consumed with caution and is not generally used as a culinary herb due to its intense taste. The leaves and flowers are used for teas and infusions, not typically eaten raw in large quantities.
Conclusion
Several species, including the common, Oxeye, Shasta, and even Chocolate daisies, offer unique culinary opportunities, from decorative garnishes to flavorful tea. However, the art of safely consuming daisies lies in proper identification and mindful sourcing. Always ensure you are harvesting from a location free of pesticides or herbicides and confirm the species is edible before adding it to your meals. By following these precautions, you can confidently enjoy the delightful and nutritious additions that these edible daisies provide to your diet.
Visit the Wild Food Girl blog for more tales on foraging and cooking with daisies.
