Cat's ear, Hypochaeris radicata

Hypochaeris radicata, commonly known as cat's ear, flatweed, or false dandelion, is a perennial herbaceous plant native to Europe but now widespread in many parts of the world, including North America, Australia, and New Zealand. Here's an overview:

🌿 General Description

Family: Asteraceae (daisy family)

Common Names: Cat's ear, flatweed, false dandelion

Growth Habit: Low-growing rosette; dandelion-like in appearance

Height: Flower stalks up to 60 cm (2 ft) tall

Leaves: Hairy, toothed or lobed, and form a basal rosette

Flowers: Bright yellow, daisy-like, solitary on leafless stalks

Root: Deep, thick taproot

🌼 Flowering & Reproduction

Bloom Time: Late spring through fall

Pollination: Attracts bees and other pollinators

Seeds: Wind-dispersed with parachute-like structures, similar to dandelions

🌎 Habitat & Distribution

Found in lawns, roadsides, pastures, and disturbed sites

Tolerates poor soils and drought conditions

Considered invasive or weedy in some regions

🌱 Ecological & Practical Notes

Sometimes eaten by foragers: leaves and roots are edible, similar to dandelion

Can be confused with true dandelion (Taraxacum officinale), but has branched flower stalks and hairier leaves

Known to accumulate calcium and potassium in soils

Livestock Warning: May contribute to "stringhalt" (a neurological disorder) in horses when heavily grazed

Here’s a side-by-side comparison between Hypochaeris radicata (cat's ear) and Taraxacum officinale (common dandelion):

Plant: Cat's Ear (Hypochaeris radicata)
Family: Asteraceae
Common Names: Cat’s ear, flatweed, false dandelion
Leaves: Hairy, lobed or toothed, often with bristles
Growth Form: Basal rosette, low-growing
Flower Stalks: Multiple branched stalks per plant
Flower: Yellow, similar to dandelion, smaller
Number of Flowers: Often multiple flowers per stalk
Root Type: Deep taproot
Seed Head: Puffy with parachute seeds (like dandelion)
Edibility: Edible leaves and roots
Toxicity to Livestock: May cause stringhalt in horses

Plant: Dandelion (Taraxacum officinale)
Family: Asteraceae
Common Names: Dandelion
Leaves: Smooth or slightly hairy, deeply lobed
Growth Form: Basal rosette, low-growing
Flower Stalks: Single unbranched stalk per flower
Flowers: Yellow, larger, unbranched flower
Number of Flowers: One flower per stalk
Root Type: Deep taproot
Seed Head: Puffy with parachute seeds
Edibility: Edible leaves, flowers, and roots
Toxicity to Livestock: Generally safe

🔍 Key Differences:

Leaves: Cat's ear leaves are hairy and may feel rough to the touch; dandelion leaves are smoother.

Flower Stems: Cat’s ear has branching stalks, each with several flowers. Dandelions have a single flower per stem.

Surface Texture: Cat's ear is sometimes called “cat’s ear” because of the fuzzy leaf texture.

Pili nuts, Canarium ovatum

Pili nuts are the edible seeds of the pili tree (Canarium ovatum), a tropical tree native to the Philippines and other parts of Southeast Asia. Here's an overview of this unique and nutritious nut:

🌰 Basic Facts

Scientific name: Canarium ovatum

Family: Burseraceae (frankincense family)

Native range: Philippines (especially Bicol Region), also grown in Papua New Guinea, Indonesia, and Malaysia

Tree height: 10–20 meters (33–66 feet)

Nut size: 2–3 inches long, hard shell with a pointed end

🥜 Edible Nut

Raw kernel: Soft, chewy, and bland

Roasted kernel: Rich, buttery, and similar to macadamia nuts or pine nuts

Shell: Very hard and woody; requires specialized cracking tools

To read please click on image to get larger and better information.

🧪 Nutritional Highlights (per 100g)

High fat content: ~70% (mostly monounsaturated fats)

Protein: ~11g

Low carbs: ~4g

Rich in: Magnesium, phosphorus, calcium, vitamin E, thiamin

Keto-friendly and paleo-friendly

🍽️ Culinary Uses

Eaten roasted or raw (after blanching)
Added to:

Granola

Smoothies

Baked goods

Vegan cheeses

Turned into pili nut butter

Traditional Filipino sweets like mazapan de pili

🌳 Growing the Pili Tree

Climate: Tropical; frost-intolerant

Soil: Well-drained, slightly acidic to neutral

Propagation: Seeds or grafting

Fruiting time: 5–6 years after planting

Harvest season: May to October

📦 Interesting Facts

Pili nuts oxidize quickly, so they're often vacuum-packed or frozen for freshness.

The tree is also valued for resin, timber, and ornamental planting.

The outer pulp (normally discarded) is edible and can be cooked or pickled.