Daisy - Herb Uses |
Culinary (eaten)
The young tender leaves are used in summer salads or blanched as a vegetable. Gather the leaves before the flowers form. Young leaves, flower buds and petals have a pleasant sour flavour.
Infusion (like a tea)
Pour near-boiling water over the leaves and flower buds and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk.
Used for treating Catarrh and Coughs
Compress
A Compress is made by soaking a clean cloth in a hot, unsweetened Infusion and applying externally to the affected area.
Used for treating Sore Eyes, Varicose Veins, Wounds, and Bruises
Daisy - Plant Information |
