Cat's Ear / False Dandelion
Hypochaeris radicata
Also known as: Cat's Ear, False Dandelion, Flatweed, Hairy Cat's Ear
'Hypochaeris' comes from the Greek words for 'under' and 'pig' – the plant was supposedly grazed by pigs in ancient times. 'Radicata' means 'with a strong root.' The common name 'cat's ear' refers to the small, bract-like leaves partway up the flower stem, which resemble a cat's ear. 'Flatweed' describes its low, rosette-forming habit in lawns. Cat's ear is one of the most common lawn and grassland weeds across temperate Australia – a low-growing perennial herb of the daisy family that is frequently misidentified as dandelion. It forms persistent rosettes in lawns, footpaths, roadsides, coastal heathland, and sandy ground. Entirely edible, though less celebrated than true dandelion. Its deep taproot makes it drought-resistant and difficult to eradicate – it is best embraced as a useful edible.
When to Forage
Year-round; flowers primarily spring through summer.
Cautions
Very safe. Avoid sites sprayed with herbicide – cat's ear is a common target of lawn weed sprays.
Nutrition
Comparable to dandelion: rich in vitamins A, C, and K; calcium, potassium, and iron. Leaves contain bitter sesquiterpene lactones (same as dandelion and sow thistle) with liver-supportive and anti-inflammatory properties. Contains inulin in the roots – a prebiotic fibre. The bitter compounds are digestive tonics.
How to Identify
- Basal rosette of leaves that lie pressed close to the ground (more so than dandelion). Leaves are coarsely hairy on both surfaces – the hairs are bristly and rough – giving the leaf a sandpaper or velvety feel.
- Leaf shape is variable: lobed or wavy-margined, but typically less deeply divided than dandelion. Lobes are more rounded. The surface hairiness is the most reliable distinguishing feature from dandelion.
- Flower stems are branching and bear multiple yellow flower heads (unlike dandelion, which has a single flower per unbranched stem). Stems bear small, scale-like bracts that resemble tiny ears.
- Flowers are bright yellow, entirely of ray florets, superficially identical to dandelion but smaller. The branching stem with multiple heads is the clearest distinction.
- The whole plant exudes a white milky latex when cut, like dandelion.
Lookalikes
The most likely confusion. Dandelion: single flower per stem, unbranched scape; deeply and sharply lobed leaves with backward-pointing lobes; smooth or nearly hairless leaves. Cat's ear: branching stems with multiple flowers; rougher, hairy leaves; more rounded lobes. Both edible.
Smooth (glabrous) cat's ear – similar but leaves nearly hairless. Less common. Also edible.
Also has a basal rosette of lobed leaves and yellow flowers, but sow thistle has upright branching stems with soft, prickly-toothed leaves that clasp the stem, and exudes a milky latex when cut – cat's ear has no latex and its flowers sit atop bare, branching stalks.
A much taller, upright plant with deeply lobed, prickly-margined leaves and milky sap – quite unlike cat's ear's flat, ground-hugging rosette. Small pale yellow flowers, not the bright yellow of cat's ear.
A tall, stout, upright plant with broad, barely lobed leaves and copious, strong-smelling milky latex – easily distinguished from the low rosette and milk-free foliage of cat's ear.
A small rosette of deeply lobed leaves, but with tiny white four-petalled flowers on a slender stalk and distinctive triangular, purse-shaped seed pods – nothing like cat's ear's bright yellow daisy flowers.
How to Forage
Harvest young leaves from the centre of the rosette in spring and autumn for salads – these are the least bitter. Older outer leaves are best blanched or cooked. Flowers are fully edible as a garnish or in salads. Roots can be roasted and used as a coffee substitute (similar to dandelion root coffee). Dig roots in autumn when inulin content is highest.
Recipe — Cat's Ear and Lemon Tahini Salad with Roasted Chickpeas
Ingredients: 2 large handfuls young cat's ear leaves; 1 can chickpeas, drained, rinsed, and patted dry; 2 tbsp olive oil; 1 tsp smoked paprika; salt; 2 tbsp tahini; juice of 1 lemon; 1 small clove garlic, grated; 2 tbsp water; a handful of cat's ear flowers for garnish. Method: Preheat oven to 210°C. Toss chickpeas with olive oil, paprika, and salt. Roast 25–30 minutes, pausing halfway through to shake the tray so the chickpeas colour evenly, until crisp. Whisk tahini, lemon juice, garlic, water, and a pinch of salt into a dressing, loosening with extra water if needed. Arrange cat's ear leaves on a platter, drizzle with tahini dressing, top with roasted chickpeas, and scatter flowers over. Eat immediately.
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