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Oxeye daisy flowers.

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So I was doing one of my yearly wild food lectures this week.

And one of the people attending said, as we came up to a stand of oxeye daisy (Leucanthemum vulgare), that some Kurdish people she knows pick the flowers and eat them fresh.

Of course I had to eat one of those flowers right away.

Mmm. Tasty! Fresh and green, not bad at all.

I'd only pick flowers which have just opened, though. There's too much protein milling about in older flowers ... while protein is good, I want mine in a less squiggly form.

(I've picked oxeye daisy flowers for years, but I've dried them and used them in teas, especially for people with urinary tract problems.)


Ox Eye Daisy leaves are, hands down, one of the best wild greens around. They're no too accessable when the plant is in flower (they sorta shrivel) but the spring basal leaves can be abundant, and when the plant goes to seed you get more basal leaves.

Joyce Wardwell, somewhere in the archives of the herblist, has a good recipe for an Ox Eye Daisy, Mallow leaf, seaweed (& sweet clover & pepper & thyme & some other stuff) "mock chicken soup stock". Yummy...

...and by the way, whoever is responsible for changing the latin from "Chrysanthemum leucanthemum" (say it out loud) to "Leucanthemum vulgare" has no appreciation for the eloquence of utterance, is an idiot, and should be cast into the the Bog of Eternal Stench.

Oooh. Thanks Jim!