Oxeye Daisy, Leucanthemum vulgare
Description
The humble Oxeye Daisy is a widespread perennial wildflower native to Europe and Asia, and is commonly found growing in a variety of grassland habitats, including meadows, fields, scrub, and open-canopy forests. It is our largest member of the Daisy family. Younger spring shoots can be added to soups and stews, and eaten raw in salads, although many people find the oxeye to be a bit too pungent, without some form of cooking. The root and flower head can also be consumed raw, with the flowers tossed into a salad, or even pickled when budding, similar to capers.
Oxeye Daisy Checklist
Habitat
🐑 Grassland, including paddocks, fields and meadows.
🏡 Urban Green Spaces, including scrubland, parks and gardens.
🏢 Urban Environments, wasteland, Streets and pavements.
🚜 Hedgerows, including field edges.
Season
🌸🌞 May - Aug
Leaves
☘️ The lower leaves of the plant are often lance shaped, while the middle to upper leaves are more oblong and usually clasp the stem. All are slightly toothed.
Flowers
🌷 Very recognisable, a round, large daisy like flower head with a yellow centre and long, white petals. 2.5 to 6.5 cm across.
Stem
🌱 Long, smooth, green central stem that terminates in a single flower head. 30-90 cm tall
Fruit / Seeds
🍏 After flowering small black berries form on the stems which resemble blackcurrants.
Edible Parts
☘️ Leaves
🌷 Flowers
🍠 Root
Aroma / Taste
👃 Pungent, musky aroma.
👅 Flowerheads and leaves can be a little pungent when raw. The leaves are best when cooked.
ID Notes
🟩 ID Difficulty - Beginner
👀 The large daisy-like appearance of this plant is a key identifier.
👃 The pungent, musky aroma of the flowerheads is also a key identifier.
Uses
🥗 Salad - Leaves and flowers can be eaten raw and added to salads.
🥬 Green - Leaves can be cooked as a spinach substitute.
☕️ Beverage - Can be used to make teas or other drinks.