The term “daisy” refers to many flowering plants, but not all are safe for consumption. While some varieties are edible and offer nutritional benefits, others can be non-edible or even harmful. This article clarifies which “daisies” are safe to eat and which should be avoided.
Understanding the Term “Daisy”
The word “daisy” is a common name for a diverse group of flowering plants, primarily in the Asteraceae family, also known as the composite or sunflower family. This family is one of the largest among flowering plants, with over 32,000 known species. The name “Asteraceae” comes from the Greek word “aster,” meaning star, referring to its characteristic star-shaped flower heads.
A defining feature of Asteraceae plants is their composite flower head, or capitulum. What appears to be a single flower, like a daisy, is actually a cluster of numerous smaller individual flowers called florets. These flower heads typically consist of a central disk of tightly packed disc florets, surrounded by larger, showy ray florets that resemble petals. Within this broad family, the “true” or common daisy is botanically known as Bellis perennis, distinct from other daisy-like flowers.
Edible Daisy Varieties and Culinary Uses
The common daisy, Bellis perennis, is widely recognized as edible and can be incorporated into various culinary dishes. All parts of this small, perennial plant are edible, including its leaves, flower buds, and petals. The spoon-shaped leaves, which form a low-growing rosette, can be consumed raw or cooked. Their flavor ranges from slightly acrid to mild, making them suitable for salads or as a potherb.
The flower buds and petals of Bellis perennis have a mildly bitter taste and are often used raw in salads, sandwiches, or soups. They also serve as attractive garnishes. Daisy flowers can be steeped to make a tea, or the buds can be pickled as a substitute for capers. This plant is also noted for its nutritional content, containing vitamin C.
Other edible plants in the Asteraceae family, sometimes called “daisies” due to their appearance, include the oxeye daisy (Leucanthemum vulgare) and Shasta daisy (Leucanthemum x superbum). Oxeye daisy flowers can be eaten sparingly in salads or sandwiches, while Shasta daisies offer substantial and flavorful leaves. Always ensure positive identification before consuming these plants.
Non-Edible or Potentially Harmful “Daisies”
While some plants commonly called “daisies” are edible, many others in the broad Asteraceae family, or those that simply resemble daisies, are not. Some look-alikes are non-edible, while others can be toxic or cause adverse reactions. For example, Ragwort (Senecio species), with yellow daisy-like flowers, is highly toxic. Ingestion can lead to severe liver damage in animals, with symptoms appearing months or even years after exposure.
Another plant sometimes associated with the daisy appearance is Feverfew (Tanacetum parthenium). While used medicinally for migraines, it is not recommended for general consumption. Chewing fresh feverfew leaves can cause mouth sores, swelling, and loss of taste. It may also lead to digestive issues like upset stomach, heartburn, diarrhea, or bloating. Individuals with allergies to other Asteraceae plants, including ragweed or chrysanthemums, may also experience allergic reactions.
Essential Foraging and Consumption Guidelines
Foraging for wild plants, including daisies, requires strict adherence to safety protocols. The most important rule is to achieve 100% positive identification of any plant before consumption. Many edible plants have toxic look-alikes, making accurate identification crucial. Consulting at least two trustworthy references, such as regional field guides or expert-led walks, is highly recommended to confirm a plant’s identity.
Avoid foraging in contaminated areas. Do not collect plants growing near roadsides, industrial sites, power lines, or where pesticides, herbicides, or other chemicals may have been sprayed. After proper identification and safe harvesting, begin with only a small amount of any new wild edible to check for individual sensitivities or allergic reactions. Washing foraged plants thoroughly is also advised to remove any potential parasites or pathogens.