Hill Daisy

Brachyscome aculeata is a herb with ascending branches, 20–60 cm (7.9–23.6 in) tall with leafy stems. The leaves may be either smooth or with hairs, lower leaves lance-shaped, broader at the apex or narrow and rounded at the end, 2–9 cm (0.79–3.54 in) long, 5–15 mm (0.20–0.59 in) wide, usually with a straight edge but occasionally with teeth or lobes. The uppermost leaves are smooth-edged, narrow to lance-shaped. The flowers are white, rarely pink, daisy-like 4 cm (1.6 in) across with a central yellow disc. The 12-20 flower bracts are arranged in rows, egg-shaped to narrow lance-shaped, 5–8 mm (0.20–0.31 in) long and 1.7–2.5 mm (0.067–0.098 in) wide, edges rounded or sharply pointed. The dry fruit is one-seeded, egg-shaped, 3–3.5 mm (0.12–0.14 in) long, 2.1–2.5 mm (0.083–0.098 in) wide, either smooth or a finely warty surface. Flowering occurs from October to April.

In New South Wales hill daisy is found growing in dry locations in the southern tablelands from Wingello to Kosciuszko National Park. In Victoria mainly found in the east of the state growing in wet locations, in the Grampians region, also at higher altitudes but rarely into open herb fields.

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