Yam Daisy

Herb

Yam Daisy

Microseris walteri

Also known as: Murnong, Yam Daisy (Australia)

HerbRoot Asteraceae EdibleGround CoverPollinatorOrnamental
Hardiness Zone
8-11
Ideal Temp
45–85°F
Survives Down To
20°F
Life Cycle
Perennial

Yam daisy (Microseris walteri) is an Australian perennial grown for elongated tuberous roots that were a staple for First Nations peoples—flavor is mild, starchy, and sweet when roasted. Rosettes of narrow leaves sit close to the ground, sending up dandelion-like stems with yellow composite flowers when mature. Plants are still niche outside their homeland; in Florida and Puerto Rico treat trials as experimental—provide sharp drainage, avoid tropical oven nights without research selections, and source ethically propagated stock. ☀️💧 Sun and Water Requirements: - Full sun for strongest flowering and tuber sizing. - Low to moderate water once established; tubers rot in compacted wet clay. - Sandy-loam with organic matter mimics many successful Australian production beds. ✂️ Methods to Propagate: - Sow fresh seed on surface; light helps germination—do not bury deeply. - Divide dormant tubers like small fingerlings before spring growth; heal cuts in dry shade briefly before replanting. - Save seed from multiple plants to maintain diversity if your line fruits. 🌾 Harvest / Best Use Timing: - Dig tubers after tops die back in cool-dry weather; cure briefly and store like other root vegetables. - Flowers support pollinators; delay full-site tillage until you understand your population’s dormancy cues.

Good Neighbors
  • Yarrow
  • Good King Henry
  • Chicory
Known Threats — Organic Solutions Only
Aphids
Aphidoidea
Banded Winged Whitefly
Trialeurodes abutiloneus
Greenhouse Whitefly
Trialeurodes vaporariorum
Lettuce Aphid
Nasonovia ribisnigri
Lubber Grasshopper
Romalea microptera
Root Aphid
Pemphigus spp.
Slugs
Gastropoda