This flower is rich in vitamin C, essential oils, and tannins. As early as the Middle Ages, it was used to make daisy syrup, believed to help protect against colds.
The buds and just-opening flowers have a pleasant, nutty flavour, while fully open blooms are slightly bitter — making them ideal as an addition to salads.
They’re commonly used in salads and can be mixed with dandelion and fennel.
Traditionally, the flowers were preserved in vinegar and used as a condiment, while pickled buds are sometimes used as a substitute for capers.
