This miniature single blooming Daisy is native to Europe and western Asia. It has small rounded or spoon-shaped evergreen leaves approximately an inch long and the flower-heads are less than an inch in diameter, with white ray or red tipped petals and yellow disks, growing from leafless stems about 1-4" inches in height.
The leaves are edible and used as food, raw or cooked. Especially in early spring, the new leaves are a food rich in vitamin C. The leaves can be added to salads, cooked in soups, pies, tortillas, fillings, lasagna, etc.. The fresh leaves have a sweet and slightly sour taste.
Flower buds and petals are also consumed in salads. Green shoots can be pickled like capers. The flowers, before opening, can just be eaten in salads, providing a pleasant taste reminiscent of walnut.
The medicinal properties of Daisy were already registered in Gerard's Herbal, in 1596. In folk medicine, the flowers are macerated in water to prepare a tea that removes mucus and rheumatism. Externally, daisy preparations help heal wounds. It is also used in homeopathic preparations. Daisy prefers moist and nutritious soil. Herbaceous perennial Zone 4-9.