Wild daisies, a common and recognisable wild edible plant in the UK, are used in various dishes, including soups, stews, salads, and stir-fries. They add a unique flavor and aroma to dishes that cannot be replicated with any other plant. Common daisies, with bright yellow and white petals, are a symbol of spring and can be eaten raw or as a garnish. However, it is important to consume only authentically grown daisies and avoid those developing in polluted areas or sprayed with insecticides or herbicides.
Daisies are edible, but it is important to exercise caution and consume them in moderation. Daisies belong to the Asteraceae family, which includes the common Shasta daisy (Leucanthemum × superbum), which has been found to contain 34 mg of vitamin C. Edible daisies are slightly spicy and have a bitter, almost nutty taste. The whole plant can be eaten raw, but the flower heads are the most popular part for culinary purposes.
A modern study of wild edibles used during the war in Bosnia and Herzegovina (1992–95) showed that daisies contain 34 mg of vitamin C. The daisy can be made into daisy chains and eaten, but it is essential to exercise caution and consume them in moderation. The entire plant can be eaten raw, but the flower heads are the most popular part for culinary purposes.
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