Herb: Yam Daisy


Latin name: Microseris scapigera


Synonyms: Microseris forsteri, Microseris lanceolata, Scorzonera scapigera


Family: Compositae



Edible parts of Yam Daisy:

Root - raw or cooked. Sweetish and moist with a coconut flavour. The root tastes like a sweet potato with an occasional hot taste. It is said to be delicious. The root is between 2 and 8cm long. A favourite food of the Australian Aborigines, who ate the roots in quantity. The root can be harvested all year round but it tastes bitter at certain times of the year, especially in early winter.

Description of the plant:



Plant:
Perennial


Height:
30 cm
(11 3/4 inch)

Habitat of the herb:

Grassland and open places on North, South and Stewart Islands in New Zealand. Loamy soils or moist clay up to the montane and sub-alpine zones in Australia. Also found on salt pans.

Propagation of Yam Daisy:

Seed - we have no information for this species but suggest sowing the seed in early spring in a greenhouse. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for their first winter, planting them out in late spring or early summer. Division in spring might be possible.

Cultivation of the herb:

Grassland and open places on North, South and Stewart Islands in New Zealand. Loamy soils or moist clay up to the montane and sub-alpine zones in Australia. Also found on salt pans.

Medicinal use of Yam Daisy:

None known

Known hazards of Microseris scapigera:

None known

Plant information taken from the Plants For A Future.