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Murnong (Microseris lanceolata) potted plant, organic
Hardy to Zones 8 to 12, otherwise grown as an annual or potted plant, 90 days to harvest
(Yam Daisy, Native Dandelion) Taprooted 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 time for digging the roots is when flowering is finished for the season and the plant dies back down to the crown. 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. Our experiments show that Murnong grows well in pots, which may be a wise way to grow the plant if your winters are very cold and you wish to maintain it perenially. A surprisingly adaptable perennial foodplant.
Potted plant, certified organically grown
Out of stock