Kalimeris indica

Kalimeris indica
Inflorescence of Kalimeris indica
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Asterids
Order:	Asterales
Family:	Asteraceae
Genus:	Kalimeris
Species:	K. indica
Binomial name
Kalimeris indica (L.) Sch.Bip.
Synonyms
Aster cantonensis (Lour.) Courtois Aster indicus L. Aster javanicus Garcin ex Burm.f. Aster ursinus H.Lév. nom. illeg. Aster yangtzensis Migo Asteromoea cantoniensis (Lour.) Matsum. Asteromoea indica (L.) Blume Boltonia indica (L.) Benth. Callistemma indicum (L.) G.Don Callistephus indicus (L.) DC. Chrysanthemum cuneatum Roxb. Hisutsua cantonensis (Lour.) DC. Hisutua cantoniensis (Lour.) DC. Hisutua serrata Hook. & Arn. Martinia polymorpha Vaniot Matricaria cantoniensis Lour.

Kalimeris indica, also known as Indian aster or Indian Kalimeris, is a flowering herbaceous perennial plant of the family Asteraceae (Compositae). Kalimeris indica, like other species in the genus of Kalimeris, occurs mainly in eastern Asian countries of China, Korea and Japan, and has been introduced to California and Hawaii.

Description

Leaves, stems and inflorescence of Kalimeris indica

Kalimeris indica commonly occurs on abandoned farm land, slopes of hills and ridges between rice fields. It is also often found along roads and trails in hardwood forests. It can reproduce sexually through production of seeds and asexually through stolons.

Indian aster can grow to a height of 30–70 cm. Leaves are alternate and stems are typically upright. Blooming starts in late spring and will continue into October depending on the location and growth conditions for the plant, particularly nutrient level in the soil. Disk florets are light yellow and ray florets are either light purple or white. Fruits of Indian aster are small and dark.

Uses

A patch of Kalimeris indica along a rural road

Dried Kalimeris indica inflorescence in winter time

Boiled Kalimeris indica leaves served with salted peanuts

Indian aster has wide culinary uses in East Asia. Young leaves and stems are collected in early spring time and cooked with other food items such as dried tofu (bean curd). It is considered a delicacy because of its special flavor. It is particularly popular south of Yangtze River in China where it is called 马兰头 malantou.