Description
Called the ‘Curry Plant’ from the curry smell of the leaves. The flowers keep their colour after drying and are used in dry flower arrangements.
Garrigue, stony pastures, cliffs and dry mountain sides.
Flowers
The flowerheads are made up of numerous tubular florets, bright yellow, surrounded by a translucent membrane.
Leaves
Linear narrow blade leaf, like grass. Long, greenish-grey, soft hairy.
Fruits Seeds
Achene: a cluster of small, 1-seeded fruit.
Edible
Leaves: the leaves added to food give a curry flavour, leaves should be removed before eating.
Medical
Flowers: essential oil, used in facial creams for its anti free radical action which protect cellular membranes from aging. Stimulates collagen production, thus improving the firmness of the skin.