The perennial daisy is such a common ‘weed’ that its value as a medicinal plant has largely been overlooked. Despite the fact that it covers our lawns and flowers from spring to autumn, most modern herbalists do not use it, even though it was highly valued by our ancestors. Lately, as awareness of the advantages of sustainable living and wild food foraging increases, it is having somewhat of a renaissance. Its fresh green leaves can be eaten in salads, along with other wild foods such as dandelion and sorrel leaves. They used to be popular cooked as a vegetable and served with meat. The flowers can also be eaten in soups, stews, salads, even sandwiches and make great decorative additions to almost any dish. They have a mild, slightly sour, flavour.
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FreeImages.com/ Beata Swi