Incredible Pineapple Weed

BY DAVID OTTERSTROM

This overlooked weed is surprisingly tasty and easy to forage. You’ve probably seen this humble plant growing in places where few other plants can. They can handle a lot of foot traffic and will grow in playgrounds, hiking trails and in the cracks on the sidewalk. You might even have some growing right now in your yard! The plant’s scientific name is Matricaria discoidea and it is actually native to the Pacific Northwest and northeast Asia but has now become naturalized in most parts of the world.

Pineapple weed is closely related to chamomile. In fact, it is even nicknamed wild chamomile and has been used for some of the same health benefits. It has been known to lower stress and soothe digestion after a meal. What stands out about pineapple weed is the finely divided leaves that are short and narrow and most notably the yellowish-green cone-shaped flower heads. The weed gets its name from the cone heads that look like tiny pineapples and smell like them when you crush them in your hand.

The whole plant is edible and can be used in sweet and savory dishes and drinks. The leaves and stems taste best before the flowers bloom; otherwise, they are more bitter. The best part of the plant to use, in my opinion, is the cone flower head. The plant’s pineapple flavor is most concentrated in this part, and it has a subtle sweetness.

Note: Make sure to correctly identify this plant before using as some people may be allergic.

Here are some of my favorite ways to enjoy this overlooked plant:

Pick a few flower heads off and use fresh or dried, steeped in tea. Enjoy the tea iced on a hot summer day with some honey and a squeeze of orange or lemon juice.
Add a couple of fresh leaves and flower heads to your summer salad. It will lift the flavor of the salad and pairs well with mixed salad greens, berries and a balsamic vinaigrette.
Add a few flower heads to your pancakes or muffins for a subtle pineapple fruity bite.
You can make pineapple weed syrup for cocktails, sorbet, dessert sauces and more. To make the syrup add equal parts pineapple weed flowers, sugar and water and simmer for 5 to 10 minutes in a saucepan. Then strain the liquid into a jar and store it for up to a month in the refrigerator.