Yam daisy
| Microseris lanceolata | |
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| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Subfamily: | Cichorioideae |
| Tribe: | Cichorieae |
| Genus: | Microseris |
| Species: | M. lanceolata |
| Binomial name | |
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Microseris lanceolata (Walp.) Sch.Bip. |
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| Synonyms | |
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Microseris lanceolata an Australian native dandelion species called murnong
It is found in many forms in southern and eastern Australia (Victoria, NSW, ACT, SA, WA and on the island of Tasmania), the Tasmanian form being markedly smaller than the mainland Australian form. A related species occurs in New Zealand, Microseris scapigera, recognised now as the correct name for plants there. In Australia that name was used earlier.
A variable species, it has the form of a tufted rosette of toothed lanceolate leaves.
The flower stalk is notable for its curious behaviour: pendulous before flowering, it becomes erect for flowering, lifting the flower to the attention of pollinators, then becomes pendulous again until the seed head ripens, at which time it becomes erect again, exposing the seed head to the best possible wind exposure. The 'flower' is a yellow head of florets, reminiscent of a dandelion. The seed heads ripen to a cluster of fluffy, tan achenes, each having a crown of fine extensions called a pappus. Seed dispersal is by wind.
The species has edible tuberous roots and was once a vitally important source of food for peoples of Australia. Murnong was prepared by roasting or pit baking; the taste is described as "sweet with a flavour of coconut".
Murnong clock
Murnong seed comparison; Tasmanian form on left, Australian main land form on right
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Wikipedia