Leucanthemum vulgare Lam.

Scarcely scented, perennial herb. Stems erect, up to c. 1 m tall, usually sparsely to densely villous below and glabrous above, rarely hairy or glabrous above and below, striate, simple or branched at base or sometimes above, rooting toward base. Basal and lower cauline lvs long-petiolate, elliptic, obovate or spathulate, obtuse at apex, cuneate, coarsely 1-2-serrate, crenate, or shallowly 1-(2)-pinnatifid, usually glabrous, sometimes sparsely hairy on petiole and midrib, very rarely moderately hairy, up to 12-(18) × 2-(4) cm; cauline lvs similar to basal but above becoming smaller, apetiolate, narrow-oblong, amplexicaul, with few distant teeth or sometimes entire, and often auriculate at base. Involucral bracts 3-8 mm long, glabrous; margins and apex brown, membranous; inner bracts with extended, broad, apical flap. Capitula solitary or few in corymbs, (25)-30-60-(65) mm diam.; ray florets (9)-18-33; ligules white; disc florets numerous, yellow. Achenes c. 2.5 mm long, dark brown with pale ribs; achenes of disc florets mostly ± terete, with 10 ± equal ribs, and corona 0; achenes of ray florets similar to those of disc florets, but sometimes flattened with lateral ribs somewhat extended, 3 ribs on outer surface and 5 ribs on inner surface, rarely achene 3-angled, sometimes with irregular corona c. 0.3 mm long.

It is a temperate plant. It does well at high altitudes and in rainy areas. It often grows along roadsides. In Argentina it grows from sea level to 1,000 m above sea level. It suits hardiness zones 3-9. Tasmania Herbarium.

The flowers are washed and blanched in salt water then added as a garnish to foods. They are also used in wine making. Young plants can be eaten to add a bitter taste to food. Young leaves are occasionally eaten as a pot-herb. They are also finely chopped and used in salads. Caution: It should only be eaten in small quantities.

It grows easily from seed. It can also be grown by division of the clump.