Murnong (yam daisy)

Microseris lanceolata, M. walteri

root

Small spindle-shaped roots with a sweet coconut taste, cooked in baskets in earth ovens, where they melt into a brown syrup.

Origin

Southeastern Australia (Victoria)

Season (United States)

April to September

Preparation

The roots are washed and eaten cooked, for a long time, until meltingly soft.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

The settlers' sheep almost wiped it out within some twenty years; it was the staple food in Victoria.