Madia elegans
Species of flowering plant From Wikipedia, the free encyclopedia
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Madia elegans is an annual herbaceous plant species in the family Asteraceae. It is generally known as the common madia, but there are several subspecies known by various common names.[1]
| Madia elegans | |
|---|---|
 | |
| Long-horned bee on flower head | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Madia |
| Species: | M. elegans |
| Binomial name | |
| Madia elegans | |
Madia elegans is covered with short, stiff hairs. Glands are borne on stalks, especially near the flowers.[1] The showy flower varies in appearance across subspecies and even within subspecies. The leaves grow to 20 centimetres (8 inches) in length.[2] Blooming between April and October, several strongly scented, uncrowded, bright yellow daisy-like flower heads grow at the end of a slender green stem, each typically 3–5 centimetres (1+1⁄4–2 inches) wide.[2][3] The flower has numerous thin ray flowers, which close at night,[2] and several central disk flowers. It may be solid lemon yellow or have a maroon center.[2] Its fruits are achenes.
Growth with maroon-centered flower heads; Oregon
Stems and flowers; Santa Cruz Mountains, California
Flower head; Santa Monica Mountains, California
Flower head with maroon center; San Joaquin County, California
Flower head; Josephine County, Oregon
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Subspecies
- Madia elegans densifolia - showy tarweed
- Madia elegans elegans - common madia
- Madia elegans vernalis - spring madia
- Madia elegans wheeleri - Wheeler's tarweed
Etymology
The foliage of species in the genus has sticky hairs, hence the common name tarweed.[2]
The plant is native to western North America from south-central Washington state to northern Baja California.[3][1][4][5] It may be found in dry open forest, disturbed areas and grasslands from low to high elevations.[3]
The achenes were historically used as food by Native Americans, including the Pomo and Miwok, who baked them or ground them into flour.
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