''Glebionis coronaria'', formerly called ''Chrysanthemum coronarium'', is a species of flowering plant in the daisy family. It is native to the

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western Europe, Western and Southern Europe and Anatolia, on the south by North Africa ...

region. It is cultivated and naturalized in

East Asia East Asia is the eastern region of Asia, which is defined in both Geography, geographical and culture, ethno-cultural terms. The modern State (polity), states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. ...

and in scattered locations in North America. ''Glebionis coronaria'' is used as a

leaf vegetable Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad gre ...

English language English is a West Germanic language of the Indo-European language family, with its earliest forms spoken by the inhabitants of early medieval England. It is named after the Angles, one of the ancient Germanic peoples that migrated to the ...

common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. ''Glebionis coronaria'' has been hybridized with related '' Argyranthemum'' species to create

cultivar A cultivar is a type of cultivated plant that people have selected for desired traits and when propagated retain those traits. Methods used to propagate cultivars include: division, root and stem cuttings, offsets, grafting, tissue culture ...

s of garden marguerites.

Characteristics

leaf A leaf ( : leaves) is any of the principal appendages of a vascular plant stem, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, ste ...

y herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately

lobed The following is a list of terms which are used to describe leaf morphology in the description and taxonomy of plants. Leaves may be simple (a single leaf blade or lamina) or compound (with several leaflets). The edge of the leaf may be regular o ...

leaves. Its seeds are ribbed and winged

cypselae The family Asteraceae, alternatively Compositae, consists of over 32,000 known species of flowering plants in over 1,900 genera within the order Asterales. Commonly referred to as the aster, daisy, composite, or sunflower family, Compositae w ...

. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sown in early spring and fall. "The plant is rich in minerals and vitamins with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. In addition, the plant contains various antioxidants (in stem, leaf, and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed. Extracts from ''C. coronarium'' var. ''spatiosum'' have been shown to inhibit growth of '' Lactobacillus casei'', a beneficial human intestinal bacterium."

Culinary uses

The plant's greens are used in many Asian cuisines. It is widely available in China where it is called 茼蒿(菜) (Cantonese ''tong ho (choy),'' Mandarin ''tónghāo (cài)'') and appears in multiple

Chinese cuisine Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...

s as a ingredient for stir fries, stews, casseroles, and hotpots. In

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and oth ...

, it is called "spring chrysanthemum" ( ja, 春菊, shungiku), and is used in ''

nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot". Description Nabemono are stews and soups containin ...

,'' mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish. Korean cuisine uses the greens in soups, stews, and alone as a side dish (''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish o ...

''). In

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...

, the greens are known as ( vi, cải cúc) or ( vi, tần ô), and are used in soup (''canh'') or as a side dish accompanying various noodle soups. In a hotpot, it is added at the last moment to the pot to avoid overcooking. In

Crete Crete ( el, Κρήτη, translit=, Modern: , Ancient: ) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, ...

, a variety of the species called ''mantilida'' (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see

Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...

). File:Ssukgat-namul.jpg, ''Ssukgat-

namul Namul ( ko, 나물) refers to either a variety of edible grass or leaves or seasoned herbal dishes made of them. Wild greens are called ''san-namul'' (, "mountain namul"), and spring vegetables are called ''bom-namul'' (, "spring namul"). On t ...

'' (seasoned crown daisy side dish) File:Udong.jpg, '' Udong'' with crown daisy

Gallery

Chartzit24-1-09.jpg, Crown daisy flower (Israel) Crown Daisy by Zachi Evenor - Israel 2016 IZE-15126.jpg, Crown daisies in blossom (Israel) File:Glebionis coronarium Habitus Miguelturra.jpg, Habit File:Glebionis coronaria.jpg, All-yellow form File:Tần ô.jpg, As a vegetable File:Glebionis coronarium.jpg, Field of Crown daisies File:Crown daisy - Glebionis coronarium.jpg, Crown daisies in blossom (Israel) File:Glebionis coronaria 'Oasis', Longwood Gardens 2022.jpg, Leaves of ''G. coronaria'' 'Oasis'

References

External links

* {{Taxonbar, from1=Q6585129, from2=Q15627835 Asian vegetables Flora of Asia Flora of Europe Plants described in 1753 Taxa named by Carl Linnaeus Leaf vegetables Cantonese cuisine Hong Kong cuisine Glebionidinae