Discover the medicinal and culinary uses of the English daisy
Learn about the unexpected culinary uses of the English daisy in this video.
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Transcript
She loves me, she loves me not, she loves me. The clairvoyant powers of the little daisy are well known. But who would have thought that what we see is not one single flower, but rather a basket-shaped blossom with hundreds of tiny individual flowers? And there are more surprises in store.
Apparently the only thing the daisy loves more than an idyllic open meadow is travelling. Hidden amongst grass seeds, the flower is a globetrotter that is now at home all over the world. Heralding the spring, the daisy decorates gardens from March onwards and delights us with its presence well into autumn. It is said that if one eats the first three spring daisies, one will be spared toothache, eye problems and fever for the rest of the year. That should certainly be worth trying.
This ancient European flower has also been on quite a culinary journey. It's a versatile ingredient in the kitchen and in pickled form is an excellent alternative to capers. Half-closed blossoms taste nutty and lend a subtle, mild flavor to butter. Open flowers, however, have a slightly bitter taste and add an interesting nuance to salads and spreads made from fresh curd cheese. But beware, the delicate daisy is afraid of water, so washing is strictly forbidden.
Mini, but mighty. The daisy is packed with vitamins and minerals. It relieves lethargy and colds, while boosting the metabolism and stimulating the appetite. For tincture of daisy, steep all the parts of the plant in grain liquor for two to six weeks, then strain. The best way to store the tincture is in a dark bottle. Ten to 50 drops taken one to three times a day will be sure to drive away the last signs of hibernation.
The name daisy probably derives from day's eye. During daylight, the flower's head is fully open, but when it rains or night falls, the tender blossoms will close and gently bid us Good night.
Apparently the only thing the daisy loves more than an idyllic open meadow is travelling. Hidden amongst grass seeds, the flower is a globetrotter that is now at home all over the world. Heralding the spring, the daisy decorates gardens from March onwards and delights us with its presence well into autumn. It is said that if one eats the first three spring daisies, one will be spared toothache, eye problems and fever for the rest of the year. That should certainly be worth trying.
This ancient European flower has also been on quite a culinary journey. It's a versatile ingredient in the kitchen and in pickled form is an excellent alternative to capers. Half-closed blossoms taste nutty and lend a subtle, mild flavor to butter. Open flowers, however, have a slightly bitter taste and add an interesting nuance to salads and spreads made from fresh curd cheese. But beware, the delicate daisy is afraid of water, so washing is strictly forbidden.
Mini, but mighty. The daisy is packed with vitamins and minerals. It relieves lethargy and colds, while boosting the metabolism and stimulating the appetite. For tincture of daisy, steep all the parts of the plant in grain liquor for two to six weeks, then strain. The best way to store the tincture is in a dark bottle. Ten to 50 drops taken one to three times a day will be sure to drive away the last signs of hibernation.
The name daisy probably derives from day's eye. During daylight, the flower's head is fully open, but when it rains or night falls, the tender blossoms will close and gently bid us Good night.