Michaelmas daisy is a long edible plant which can grow up to 60 centimeters high. Michaelmas Daisy is native to North Europe. The plant has fleshy leaves and purple, pink or white daisy-like flowers. The leaves can sometimes be a bit white. This because the leaves leave off excess salt. This makes michaelmas daisy less salty then seacoral.
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Michaelmas daisy is available from Israel and Holland.
Minerals, free of Nitrate
Michaelmas Daisy is actually a sea plant and tastes great with oysters and mussels.View Michaelmas Daisy
Remove the flowers and tough lower parts of the plant. Then the plant should be washed. This should be done quickly as the saltiness will be washed away by the fresh water. Michaelmas Daisy can then be blanched steamed or stir fried.Consumption
Michaelmas Daisy can be eaten raw or cooked. The vegetable can easily be blanched, steamed or stir fried. Michaelmas Daisy has a salty taste and fits very well in many fish dishes. The plant is also often used as decoration in salads.When to eat
The plant can best be kept in the refrigerator and consumed within one week.
Did you know?
- Fresh water is getting rarer. Therefore researchers are searching for substitute vegetables for the many fresh water vegetables. Michealmas Daisy seems to be a good substitute and is recommended.
- Michaelmas Daisy is less salty then sea coral.
- Michaelmas Daisy is also known as Sea-aster or Lamsoor