Daisy (Chu Ju)

Botanical Name: Chrysanthemum Leucanthemum vulgare, Bellis perennis

“Daisy, daisy, give me your promise true! I’m half crazy all for the love of you!” These traditional song lyrics describe the wonderful qualities of this edible, medicinal flower that grows easily in most conditions.

Watch a short video, from Ann Christensen, Founder and Creator of White Rabbit Institute of Healing™ –  War & Daisies?

Remember to check with your doctor before trying new medicines or herbal remedies, especially if you are taking other medication where drug interactions are possible.

Below is an overview of daisy, combining the best of Western Science, Oriental Medicine, Traditional Chinese Medicine (TCM), Shamanism, Folklore, and a wide range of healing modalities. Gain a balanced and thorough understanding of the healing properties of daisy.

Parts Most Frequently Used: Whole Herb, Flower, Root, Leaf, Bud, Stalk

Flavors/Temps: Bitter, Cool, Astringent

Caution: Considered safe, some people may be allergic and can even suffer allergic responses due to physical contact with the plant.

Key Constituents: Essential oils (including Chrysanthenone, Verbenone and Pyrethrins) and over 20 known Polyacetylenes, Tannins, Saponins, Anthocyanins, Flavonoids, Polysaccharides, Mucilage, Vitamin C, Calcium, Iron, Fiber

History/Folklore: Traditionally, daisy was used to treat delicate and listless children. It has long been a remedy for joint aches and pains and symptoms associated with colds and flus. Daisy extract is often found in many skin products to help heal skin, wounds, bruises, and counter the signs of aging. A decoction made from the roots helps to treat eczema and other similar skin disorders. The leaves can be chewed to cure oral ulcers.

There are two types of daisy commonly used as medicines: Chrysanthemum Leucanthemum vulgare (oxeye daisy) and Bellis perennis (wild daisy). The oxeye daisy is commonly mistaken for the shasta daisy (Leucanthemum x superbum) which is also edible, however, the shasta daisy is taller and has a toothed whole leaf. The oxeye daisy also has deeper lobes than the shasta daisy. When crushed, all parts of the plant have a disagreeable sour odor.

The name leucanthemum comes from the Ancient Greek word ”leucanthemum” meaning “white” and “flower.” The old English “daes eage” translates as the day’s eye and comes from the flowers closing its petals at night and opening them again in sunlight. The name oxeye is said to come from the flower’s large flattened center disk which was said to resemble an ox.

Daisies are high in vitamin C.

Daisy roots are used to treat night sweats associated with pulmonary consumption (tuberculosis).

Used as an oracle by Gretchen in Goethe’s Faust (“he loves me, he loves me not”) and by pregnant women (“boy, girl, boy, girl”) for determining the sex of a newborn child. Girls sometimes put daisies under a pillow to have dreams of a future husband.

Ancients dedicated the daisy to Artemis, goddess of women, considering it useful in treating female ailments. Daisies help to slow bleeding and are useful for treating heavy menstrual difficulties or postpartum bleeding.

Roman field surgeons picked sacks full of daisies to make an extract that was used to soak bandages in to help heal sword and spear cuts.

In the Middle Ages daisies were used for treating sprains, bruises, and joint swellings. The leaves can be applied directly to bruises, cuts, and wounds. An ale made from daisies was used as a cure for jaundice.

Nicholas Culpper (1653) said, “The leaves bruised and applied to the privies, or to any other parts that are swollen and hot, doth dissolve with it, and temper the heat.”

The homeopathic remedy made from daisy is used to ease the birthing process and ease pain, the Flower Essence is used to help a person organize their thoughts, clear confusion, and restore mental clarity.

Daisy leaves, roots, buds, and flowers are edible. They can be eaten raw or added to soups, salads, or other dishes. The flower heads can also be used in vinegar as a substitute for capers. The unopened flower buds can also be marinated and used as a caper substitute. The older the plant the more astringent and bitter it becomes, so young fresh leaves and roots are preferred.

If eaten by lactating animals it may impart an “off” taste to their milk. Horses, goats, and sheep will eat daisies. Cows and pigs refuse it, due to its acridity.