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Pineapple weed is a low growing green plant with very small, short stalked leaves that are shaped similar to a fern’s leaves. The plant produces conical-shaped, yellow flower heads devoid of any blossoms. When crushed, the densely-packed yellow flowers and leaves have a pineapple-like aroma. Leaves and stems of Pineapple weed also offer a sweet herbaceous flavor.
Pineapple weed can be found growing from mid-spring through the end of the summer.
Pineapple weed or Matricaria discoidea is known by the common names Rayless mayweed and Wild chamomile. It is often mistaken for Chamomile, earning its second botanical name Chamomilla suaveolens, though the smell omitted from the flowers can help determine a proper identification. A member of the daisy family, Pineapple weed has earned the nickname “street weed” after its proclivity to grow along the sides of roads, in cracks in concrete, thriving in both dry and sandy soil.
Pineapple weed is most often eaten while on walks down country lanes or hiking along trails. They can be foraged and tossed into salads when fresh (after a thorough rinsing). Dry Pineapple weed flowers and pulverize for flour. A tea can be made of Pineapple weed flowers and leaves.
Pineapple weed may be native to the US Pacific Northwest though it may also be native to Asia. It is primarily found growing throughout the state of California. Introduced to the UK in the late 1890s, Pineapple weed spread throughout the small country within 25 years. It is commonly found on paths and tracks on cultivated land.
Recipes that include Pineapple Weed. One is easiest, three is harder.
|Southern Forager||Pineapple Weed Tea|
|Leda Meredith The Foragers Feast||Pineappleweed Flan|
|Southern Forager||Pineapple Weed Cheesecake|
|Grow It Cook It Can It||Pineapple Weed Tea|