Daisy

Bellis perennis · Edible flower

40 pairings

The daisy is the small white-and-gold bloom of the common daisy (Bellis perennis) and its larger meadow cousin the oxeye daisy (Leucanthemum vulgare), lawn and grassland plants of the daisy family. Mildly bitter, green and faintly nutty, the young flowers are scattered raw over salads and the tight unopened buds are pickled as a caper substitute — a classic of the wild-food forager's kitchen.

Picking a good onedrag

Just opened, rays flat, disc tight goldRays browned, disc dark and wet

Market freshWhole young heads scattered raw over salad. Grassy and lightly bitter, so a few rather than a handful; the tight unopened buds are pickled instead, caper style.Everyday best

Where it came fromA grower or kitchen garden you know sprays nothing on it

The white raysWhite holding, the outer straps starting to curl back

The gold discGold a little dulled, loose pollen on your fingers

The head in the handSofter under the thumb, a ray or two comes away

What to look for, from just opened, rays flat, disc tight gold to rays browned, disc dark and wet.

Preparing