Daucus pusillus

A very small wild carrot. The flowerheads can be batter-fried for a carrot-flavored treat and the aromatic seeds can be used as a flavoring. The roots can be eaten raw, steamed or roasted for eating, dried for later use, or roasted and ground like coffee. The only other wild carrot found in this area of southwest Oregon is the non-native Daucus carota (Queen Anne’s Lace), which is much larger and generally easy to identify.

#SWOregon #Kalmiopsis #NativePlants