Oxeye Daisy, Leucanthemum vulgare

infections, asthma, and coughing. It relieves the inflammation in the airways. Harvesting: You can usually find a starter plant at your local garden store. Harvest the leaves and stems before the plant blooms for best flavor. It is still potent after blooming, but the flavor is more bitter. Warning: Do not take Oil of Oregano when pregnant. It is concentrated and has not been proven safe for pregnancy. Recipes. Oregano Tea. I prefer to use fresh oregano leaves to make tea, though dried leaves can also be used. Dried leaves will lose the valuable oils and nutrients over time, so make sure your supply is fresh. You need: 1 Tablespoon fresh oregano leaves or 1 teaspoon dried, 1 cup boiling water, raw honey or maple syrup to taste. Crush or bruise the oregano leaves in the bottom of a cup or mug. Pour 1 cup of boiling water over the leaves and cover the cup to hold in the heat. Allow the tea to steep for 5 to 10 minutes. Add honey or maple syrup to sweeten the tea and make it palatable. *To use as a wash, leave the tea unsweetened and allow it to cool before using it. Oil of Oregano. The essential oil of oregano can be made by steam extraction. If you have the equipment for a steam extraction, it makes a stronger oil that must be diluted before use. See page 37 for instructions. The method below is easier, but it produces an oil that is less potent; no dilution is needed. Oil of Oregano Infusion. Fresh oregano leaves and stems. Carrier oil such as organic olive oil, grapeseed oil, jojoba oil, or any other suitable oil. Gather several large handfuls of fresh oregano. Wash and air-dry. Chop the sprigs and leaves, bruising them to release the oils. Place the oregano into a clean glass jar, packed, but not overflowing. Heat the carrier oil on a very low heat and pour it over the oregano. Stir the oil gently to coat the oregano and release any air bubbles. Cover the oil lightly (not sealed) and allow it to cool completely. Allow to steep for 1 week. Warm the oil again to release any moisture. Strain the oil, cover it tightly, and store it in a cool, dark place.

Also known as dog daisy, oxeye daisy is in the Daisy/Aster Family. It is often found in disturbed areas, fields, and roadsides throughout temperate North America, Europe, and Asia. It is an introduced species to North America. Identification: Oxeye daisy is easily recognized by its white ray flowers with yellow center florets. Each erect plant grows 1 to 3 feet (0.3m to 0.9m) tall from well-developed shallow rhizomes. You’ll often find them in groupings, spread by the reach of its rhizome underground. The leaves are long, lobed, irregular, alternate, and coarsely toothed. Leaves become progressively smaller as you go up the stem. Each stem holds one flower that blooms From May to October. It is often confused with Shasta Daisy (also edible), which is much taller. Edible Use: The leaves, young shoots, flowers, and roots are edible. Young shoots and leaves are good chopped and added to salads. The flavor is strong, so I use them sparingly. The pungent flavor increases with age, so older leaves are best cooked, changing the water during cooking. They are good added to soups and stews. The roots can be eaten raw and are best in the spring. Medicinal Use: The entire aerial part is medicinally active, but the flowers are most potent. The plant acts as an anti-inflammatory, antispasmodic, diuretic, and tonic. It induces sweating, relieves coughs, and heals wounds.