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 protect against colds.
The buds and just-opening flowers have a pleasant nutty flavour, while fully open blooms are slightly bitter, making them a great addition to salads.
They’re often used in salads and can be mixed with dandelion and fennel.
Traditionally, the flowers were preserved in vinegar and used as a condiment.
Pickled buds are sometimes used as a substitute for capers.
