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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Asiatic Dayflower (Commelina communis) is a non-native annual that can be found in disturbed areas in partial shade. It has the ability to spread quickly, forming dense clusters.
The plant can be identified by its unique flower. The flower consists of two larger blue petals on top and a smaller white petal underneath. Flowers last for only one day, hence the name “dayflower”.
The leaves are alternate and have parallel lines. They are stalkless and clasp the stem.
The flowers, leaves, and stems are edible raw or cooked. Older leaves are best cooked due to their high oxalate content.
Leaves can be sautéed or steamed. Blossoms make an attractive addition to salads. They have a mild cucumber-like flavor.
Dayflowers have also been used medicinally to treat infections and fevers.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
