Murnong (Microseris lanceolata), packet of 10 seeds, organic

(5 customer reviews)

$3.95

Family: Asteraceae

Hardy to: 20 degrees F

(Yam Daisy, Native Dandelion) Taprooted, short-lived herbaceous perennial native to Australia and Tasmania.  These have a peculiar flowering habit, wherein the pendulous bud rises up to flower, then drops down like a gooseneck, only to arise again to present the seeds to the wind.  Our’s is the larger, Australian form of the plant.  This is a fast-disappearing food plant of the indigenous peoples, who roasted the swollen taproots in pits in much the same way that the first-nations peoples of North America cooked Camas bulbs. The best time for digging the roots is when flowering is finished for the season and the plant dies back down to the crown, but really, you can dig and enjoy them any time. The fresh roots, when bruised, give forth a milky latex very similar to dandelion, and the fresh roots taste similar to Dandelion roots, but better in that they are crunchy, not fibrous.  Upon roasting, the roots become sweeter.  Plant prefers full sun and regular garden soil.  Sow in spring, planting seed point down into potting soil, tamping well and keeping evenly moist and warm until germination. Our experiments show that Murnong grows well in pots, which may be a wise way to grow the plant if your winters are cold. Very easy to start from seed and a surprisingly adaptable perennial foodplant.

10 seeds/pkt, Certified Organically Grown

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