Reichardia tingitana Roth

Annual or biennial herb to c. 0.7 m high, branching, glabrous, often glaucous. Leaves forming a rosette, to 17 cm long, with l:w ratio 3–5, divided or not; margin crowded-denticulate, often minutely, also commonly remotely dentate, sometimes weakly spinulose; divided leaves with 2–5 slightly antrorse segments per side; cauline leaves few–several, becoming lanceolate upwards; base becoming cordate-auriculate upwards, somewhat stem-clasping. Capitula solitary or few; peduncle dilating distally; involucre 10–14 mm long, c. 7–10 mm diam.; outer bracts c. 8, broadly ovate, 5–7 mm long, with hyaline margin 1–2 mm wide, with short black sub-apical spur; longer intermediate bracts extending over halfway along involucre; inner bracts with hyaline margin distinct but narrower than in outer bracts. Florets: ligule 16–20 mm long, purple-red at base; style hairs pale or slightly darkened. Achenes broadly obloid, 1.5–4 mm long, not tapering apically, sometimes squarish in transverse section, deeply verrucose or transversely ridged; outer achenes light or dark brown, inner ones pale. Pappus c. 7–9 mm long, white, detaching as a unit; bristles fine, smooth.

Grows in predominantly semi-arid or coastal environments, particularly in disturbed sites such as roadsides, including coastal dunes, in sand, loams, clays and gypsum, in herbfields, shrubland and woodland.

The leaves at the base are eaten raw in salads or in stews. The leaves and stems are eaten raw with bread.