Galinsoga parviflora[4] is a species of herbaceous plant in the daisy familyAsteraceae. It has several common names including guasca (Colombia), pacpa yuyo, paco yuyo, and waskha (Peru), burrionera (Ecuador), albahaca silvestre and saetilla (Argentina), mielcilla (Costa Rica), piojito (Oaxaca, Mexico), galinsoga (New Zealand), gallant soldier,[5][6]quickweed,[6] and potato weed (United Kingdom, United States).
History
Galinsoga parviflora was brought from Peru to Kew Gardens in 1796, and later escaped to the wild in Great Britain and Ireland, being temporarily known as the 'Kew Weed'.[7] The plant is named after the Spanish botanist Ignacio Mariano Martinez de Galinsoga. The species name 'parviflora' translates to 'having small flowers'.[8] In Britain, its name Galinsoga is sometimes popularly rendered as "gallant soldiers", and then sometimes altered to "soldiers of the Queen". In Malawi, where the plant is naturalised, it is known as 'Mwamuna aligone' which translates to 'My husband is sleeping'.[7]
Description
Galinsoga parviflora grows to a height of 75 cm (30 in). It is a branched herb with opposite stalked leaves, toothed at the margins. The flowers are in small heads. The 3–8 white ray-florets are about 10 mm (1⁄2 in) long and 3-lobed. The central disc florets are yellow and tubular.[9][10]
Identification
Gallant soldier is usually more-or-less glabrous, whereas the otherwise similar shaggy soldier tends to be very hairy, but these characters are insufficient for accurate identification. To be confident, it is important to check (with a hand lens) that gallant soldier has three-pointed tips to the scales on the receptacle, and scales in the pappus with smooth margins and a blunt point at the top.[11]
In Colombia it is used as a herb in the soup ajiaco.[1] In Oaxaca, Mexico it is used as an ingredient in sopa de guías, a soup made from squash vines, fresh corn and wild herbs. It can also be used as an ingredient in leaf salads, although its subtle flavour, reminiscent of artichoke, mostly develops after being cooked. In eastern Africa, the plant is collected from the wild, and its leaves, stem and flowers eaten. It is also dried and ground into powder for use in soups.[18]
^ abUSDA, NRCS (n.d.). "Galinsoga parviflora". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 19 January 2016.
^ abMabey, Richard; Lovett Jones, Gareth; Gibbons, Bob (1996). Flora Britannica : supported by common ground. Chatto & Windus. ISBN1856193772. OCLC805221553.
^Gordon, Sue (2007-01-01). Plant names explained : botanical terms and their meaning. David & Charles. ISBN9780715321881. OCLC471017850.
^Clapham, A.R., Tutin, T.G. and Warburg, E.F. 1968 Excursion Flora of the British Isles. Cambridge University Press. ISBN0-521-04656-4