Daisy Flower Tea (Bellis perennis)

 The daisy is often overlooked, growing low across lawns, paths and field edges. Yet in British folklore it has long been a flower of gentle significance. Its name comes from ‘day’s eye’, because it opens with the morning light and closes again at dusk. As a tea, daisy is mild, green and slightly floral—less a strong flavour and more a suggestion of spring.

Ingredients

A small handful of fresh daisy flowers
1 cup freshly boiled water
Optional: a little honey, a slice of apple or a few mint leaves

Method

Place the flowers in a cup or teapot.

Pour over hot water that is no longer boiling aggressively. Cover and allow to steep for 5–10 minutes.

Strain and drink warm. The flavour is delicate, so it is worth trying first on its own to understand its character. Add honey, apple or mint if wished.

Storage

Best made fresh and drunk warm.

Foraging & Safety Notes

Gather only fresh, open flowers of the common daisy (Bellis perennis), ideally on a dry morning once the dew has lifted. Choose clean, undisturbed places away from roadsides, heavily walked paths and treated lawns. Pick gently and leave plenty for pollinators. Shake off insects; if necessary, rinse briefly in cool water and pat dry.

Be certain of identification and use only Bellis perennis, the small familiar lawn daisy. Avoid polluted or treated areas. Those with allergies to plants in the daisy family, such as chamomile or ragwort, should try only a small amount or avoid altogether. Enjoy wild foods in moderation. If pregnant, breastfeeding or taking medication, seek professional advice before consuming wild plants.