Oxeye Daisy,
Leucanthemum
vulgare flower..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Oxeye Daisy along with all the Oxeye Daisy containing recipes presented on this site, with 4 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Oxeye Daisy as a major edible flower.
The Oxeye Daisy, Leucanthemum vulgare, (also known as Chrysanthemum leucanthemum, Marguerite, White weed, White daisy, White goldes, Moon penny, Maudlinwort, Midsummer daisy, Love-me-not, Large white gowan, Espibawn, Herb Margaret, Sheriff pink, Love-me, Field daisy and May queen) is a perennial flowering plant, native to Europe and temeprate Asia that is a member of the Asteraceae (daisy) family of flowering plants. It is a perennial prostrate herb with small flower head (not larger than 5 cm) that consists of about 20 white ray flowers and numerous yellow disc flowers, growing on the end of the stem. The stem is mostly unbranched and sprouts laterally from a creeping rootstock. The leaves are dark green on both sides. The basal and middle leaves are petiolate, obovate to spoon-shaped, and serrate to dentate. The upper leaves are shorter, sessile, and borne along the stem. Typically it grows from 30cm to 90cm in height. The stem is long, thin and hard with occasional branching along the stem. The flower comes into bloom in the middle of May and continues to flower until the end of October although it is at its peak towards the end of June. The leaves are small with a rough toothed edge and those near the root are more round in shape with long stalks.
The flower petals are edible and make interesting garnishes for salads and desserts. The unopened flower buds have also, traditionally, been pickled as a caper substitute.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Oxeye Daisy as a major edible flower.
The Oxeye Daisy, Leucanthemum vulgare, (also known as Chrysanthemum leucanthemum, Marguerite, White weed, White daisy, White goldes, Moon penny, Maudlinwort, Midsummer daisy, Love-me-not, Large white gowan, Espibawn, Herb Margaret, Sheriff pink, Love-me, Field daisy and May queen) is a perennial flowering plant, native to Europe and temeprate Asia that is a member of the Asteraceae (daisy) family of flowering plants. It is a perennial prostrate herb with small flower head (not larger than 5 cm) that consists of about 20 white ray flowers and numerous yellow disc flowers, growing on the end of the stem. The stem is mostly unbranched and sprouts laterally from a creeping rootstock. The leaves are dark green on both sides. The basal and middle leaves are petiolate, obovate to spoon-shaped, and serrate to dentate. The upper leaves are shorter, sessile, and borne along the stem. Typically it grows from 30cm to 90cm in height. The stem is long, thin and hard with occasional branching along the stem. The flower comes into bloom in the middle of May and continues to flower until the end of October although it is at its peak towards the end of June. The leaves are small with a rough toothed edge and those near the root are more round in shape with long stalks.
The flower petals are edible and make interesting garnishes for salads and desserts. The unopened flower buds have also, traditionally, been pickled as a caper substitute.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 4 recipes in total:
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| Ox-eye Daisy Capers Origin: Britain | Pickled Daylilies and Oxeye Daisies Origin: Britain |
| Oxeye Daisy Capers Origin: Britain | Pickled Oxeye Daisy Buds Origin: Britain |
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