Yam Daisy
Microseris lanceolata — Unknown
Italiano: Yam Daisy
Description
Yam Daisy (Microseris lanceolata) belongs to the Unknown family and is native to Oceania. It thrives in Woodlands, Coastal areas, Arid regions environments across regions including Australia. Botanically, Yam Daisy is yam Daisy is a wild edible plant native to Australia. Edible parts: radici. Traditional bushfood and foraging plant.. The edible parts include Roots. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, October and September. Nutritionally, Yam Daisy stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Yam Daisy offers a Mild, characteristic wild flavor flavor profile. Roots/tubers washed, peeled and cooked. Common culinary applications include fresh, cooked, preserved. Popular preparations include Yam Daisy preparation, Cooked Yam Daisy, Yam Daisy side dish. For storage, refrigerate fresh parts. Safety note: No significant toxicity. Always verify identification.. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species in region. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Yam Daisy preparation
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: fresh, cooked, preserved Storage: Refrigerate fresh parts
Recipes
- Yam Daisy preparation
- Cooked Yam Daisy
- Yam Daisy side dish
