Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Ox Eye Daisy Flowers
Inventory, lb : 0
Description/Taste
The Oxeye Daisy is an early blooming perennial that grows in vast reaching stands often taking over entire fields. The stems can reach up to 30 centimeters tall, with up to 40 stalks branching from a single central base. The larger lower leaves are deeply lobed with a linear to oblong spoon shape. Blossoms span three to five centimeters in diameter with a ray of white petals encircling a yellow center. The petals themselves are mildly sweet with a pleasant vegetal quality like that of carrot tops.
Seasons/Availability
Oxeye Daisies may be found year-round with peak season in the spring and summer.
Current Facts
The Oxeye, sometimes spelled Ox Eye, Daisy is also commonly referred to as Bull Daisy, Button Daisy, Dog Daisy, Field Daisy, Goldens, Marguerite, Midsummer Daisy, Moon Flower, and White Weed. Botanically classified as Leucantheum vulgare which means ‘common white flower’, they are indeed quite common and even considered an invasive weed in some states, however, their culinary value should not be overlooked. Oxeyes may be used similarly to their close cousin chamomile, but offer even more versatility with edible leaves, blossoms, buds and roots.
Nutritional Value
The leaves of the Oxeye Daisy are a good supply of vitamin C and dietary fiber, while the flowers themselves are best reserved for their medicinal qualities. Oxeye Daisy tea is used treat coughs, stomach ulcers and general indigestion.
Applications
Oxeye Daisies offer a variety of culinary possibilities. The delicate petals are very mild and are best reserved as a fresh garnish. The yellow flower centers are slightly more bitter, but may be dried and steeped like tea, becoming a golden yellow hot beverage similar to chamomile tea. The unopened buds may be brined and used similarly to capers. The very hard and fibrous underground rhizomes are also edible, but require a considerably long cooking time. Oxeye Daisy greens are packed with nutrients and may be prepared similarly to other bitter greens, best by balanced aged cheese, balsamic vinegar, caramelized onion, smoked meats and sausage or a touch of brown sugar.
Ethnic/Cultural Info
The leaves of the Oxeye Daisy are a good supply of vitamin C and dietary fiber, while the flowers themselves are best reserved for their medicinal qualities. Oxeye Daisy tea is used treat coughs, stomach ulcers and general indigestion.
Geography/History
Oxeye Daisies are native to Europe where the flower historically plagued the wheat fields of Scotland. In fact, it is said that the flowers became such a nuisance spreading pasture to pasture, the farmer with the most Oxeyes had to pay an extra tax. Due to their vigorous nature, they quickly spread across the continent and can now be found growing world-wide. The Oxeye Daisy requires cold winters followed by a spring thaw to initiate blooming.
