General Description: An erect, perennial herb to 40 cm tall with large, nodding, yellow, ‘dandelion’ flower head at end of a leafless stem and shiny long narrow toothed leaves.
Flowers and Fruit: Single bright yellow daisy flower-head on a stalk from July to November. Fruit consists of fluffy white seed heads (similar to a dandelion but less fluffy looking).
The flower-heads can sometimes be distinguished quickly from dandelions as Yam Daisy buds droop before opening.
Site Preference and Tolerances: A wide range of woodlands, grasslands and open forests. Prefers well drained soils.
Life Span: Regenerates annually from a fleshy tuberous root.
Wildlife Value: The flowers produce nectar for butterflies and its tubers can be eaten.
Other Values and Uses: The tuberous rootstock was a staple part of the aboriginal diet.Tubers were eaten raw or cooked in baskets and were an important food source.
Other Scientific Names: Microseris aff. lanceolata (Foothills)
Other Common Names: Foothill Yam-daisy, Murrnong (Koorie name), Yam-daisy, Native Dandelion
Germination Information: Sow seed in autumn and should have good results in two to four weeks. Light will give increased germination so only cover lightly with soil.