I agree with Flora. The center disks get larger and rounder as the plant works on making seeds so seeing those you know the flowers are older. Feverfew is a beauty to add to any garden. Largely pest and worry free. It is a prolific self-seeder so if that is a problem, dead-head as the flowers loose their petals. But since feverfew is so short-lived, you'll want to save some seeds or let Nature take its course if you want feverfew to continue in your gardens. FataMorgana

Thank you so much. I really appreciate it. I grew them from seed a few years ago but they disappeared on me and I have never gotten around to getting more seed. I can send you a SASE for them or I have sunrise serenade morning glory and some shamrock seeds I can send to you. Your gardeniong friend, Faye!

Ha! I think I have figured out some of the contradictions above (annual/perennial; reseeds massively/does not; invasive or not; woody or not; and the PICTURES!). We appear to be talking about 2 completely unrelated plants - chrysanthemum parthenium (aka tanacetum perthenium) and orlaya grandiflora. The former is a type of daisy (perennial), looks like a daisy, talks like a daisy, walks like a daisy, etc. The latter is an annual, looks related to Queen Anne's Lace. Look at the pictures - the ones posted by Irisgal directly above are orlaya grandiflora. The one posted higher up by Vickysgarden is a version of the daisy one. This is what we get for using only a common name - many totally unrelated plants have the same common name. Although when I looked on the web I must say that I never found any reference to orlaya gradiflora being called "feverfew", that does not mean it is not called that somewhere. Jackie

It's a wonderful thing that we now have so much more information literally at our fingertips, thanks to the internet. There's an awful lot of common sense in 'folklore' because we have had many open-minded scientists, botanists and plain enthusiasts doing some good groundwork and solid research, which has served to verify and justify use of so many remedies hitherto considered 'folklore'. I eat dandelions regularly as a single salad vegetable; the variety (if you like) that I prefer, is the type with broad long 'tear-shaped' leaves that resemble those of a cos lettuce, rather than those which are heavily and prominently tooth-shaped. (although washing well, then sautéed in a little olive oil, and then sprinkled with lemon juice, the bitterness is far less evident...) I pick the leaves as close to the base as possible, wash, then holding the central rib firmly between finger and thumb, I strip the leaf from the rib, with the other hand.... Wash well, drain well (salad spinner is a must!) then lay all the leaves together, and slice across very thinly. Toss in a little French dressing, and eat with a cutlet coated in breadcrumbs (like wiener schnitzel and warm boiled new potatoes, in butter and chopped parsley. LUSH!!