Picris Echioides Pictures, Images and Stock Photos

12 july 2020, Aéroparc, Basse Yutz, Yutz, Thionville Portes de France, Moselle, Lorraine, France. In a public park, by the pond, close-up on Bristly Oxtongue flowers.

12 july 2020, Aéroparc, Basse Yutz, Yutz, Thionville Portes de France, Moselle, Lorraine, France. In a public park, by the pond, close-up on Bristly Oxtongue flowers.

Helminthotheca echioides in bloom

Helminthotheca echioides in bloom

Yellow hawkweed is also referred to as bristly or prickly ox-tongue, Latin name (Picris echioides). This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles can make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Prickly ox-tongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative Latin name is (Helmintia echioides).

Yellow hawkweed is also referred to as bristly or prickly ox-tongue, Latin name (Picris echioides). This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles can make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Prickly ox-tongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative Latin name is (Helmintia echioides).

This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Prickly ox-tongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative latin name is (Helmintia echioides).

This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Ox-tongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative latin name is (Helmintia echioides).

This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Ox-tongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative latin name is (Helmintia echioides).

Close-up view of Bristly oxtongue / Helminthotheca echioides plant on sunny morning. Cobweb threads connect parts of the plant. Very small droplets of dawn dew are visible on the fluff of the flower. Early morning. September 01, 2018. San Simeon Creek Campground. California. USA

Spines on leaf of Prickly plant in the daisy family (Asteraceae)

Prickly plant in the daisy family (Asteraceae), with yellow flower and prickly leaves

Bristly oxtongue, Helminthotheca echioides, growing on meadows of Galicia, Spain

Bristly oxtongue, Helminthotheca echioides, growing on meadows of Galicia, Spain

Bristly oxtongue, Helminthotheca echioides, growing on meadows of Galicia, Spain

Bristly oxtongue, Helminthotheca echioides, growing on meadows of Galicia, Spain

This is one of those yellow wildflowers whose cross-resemblance to dandelions and sow-thistles make it hard to identify in the field. It is (very) bristly (or prickly), making one doubt the statement that it was used as a raw salad vegetable in Sicily. However, medieval writer Platina has this to say: '(Oxtongue) is seasoned both raw and boiled. After it has been well-washed and pressed in a net made especially for the purpose, put raw buglossi in a dish with calamint, mint, and parsley, sprinkle on salt and oil and toss until it absorbs the oil and its sharpness softness. Finally, add vinegar and serve immediately to your guests. When it is boiled, it is seasoned in the same way as lettuce.' (Buglossi translates from the Italian as ox-tongue, not bugloss.) An alternative latin name is (Helmintia echioides). Remains of bristly ox-tongue were identified from the floor of a 1000-year old (late Bronze Age) hut site in Kent, UK.

The oxtongue flower growing on a summer meadow.

The oxtongue flower growing on a summer meadow.