Glebionis coronaria

Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region.[2] It is cultivated and naturalized in East Asia and in scattered locations in North America.[3][4]

Garland chrysanthemum
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Asterales
Family: Asteraceae
Genus: Glebionis
Species:
G. coronaria
Binomial name
Glebionis coronaria
(L.) Cass. ex Spach
Synonyms[1]

Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum,[5] chrysanthemum greens,[5] edible chrysanthemum, crowndaisy chrysanthemum,[6] chop suey greens,[5] crown daisy,[5] and Japanese greens.[5] Chinese – 茼蒿(菜) (Cantonese: tong ho (choy), Mandarin: tónghāo (cài)).[7]

Glebionis coronaria has been hybridized with related Argyranthemum species to create cultivars of garden marguerites.[8]

Characteristics

A leafy herb, the garland chrysanthemum is an annual plant. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves.[9]

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."[10]

Culinary uses
Garland chrysanthemum, raw
Nutritional value per 100 g (3.5 oz)
Energy99 kJ (24 kcal)
3.02 g
Dietary fiber3 g
0.56 g
3.36 g
VitaminsQuantity %DV†
Vitamin A equiv.
15%
116 μg
13%
1380 μg
3834 μg
Thiamine (B1)
11%
0.13 mg
Riboflavin (B2)
12%
0.144 mg
Niacin (B3)
5180%
777 mg
Pantothenic acid (B5)
4%
0.221 mg
Vitamin B6
14%
0.176 mg
Folate (B9)
44%
177 μg
Vitamin C
2%
1.4 mg
Vitamin K
333%
350 μg
MineralsQuantity %DV†
Calcium
12%
117 mg
Iron
18%
2.29 mg
Magnesium
9%
32 mg
Manganese
45%
0.943 mg
Sodium
8%
118 mg
Zinc
7%
0.71 mg
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

The plant's greens are used in many Asian cuisines. It is widely available in China and appears in multiple Chinese cuisines as a ingredient for stir fries, stews, casseroles, and hotpots. In Japanese cuisine, it is called "spring chrysanthemum" (Japanese: 春菊, romanized: shungiku), and is used in nabemono. Korean cuisine uses the greens in soups, stews, and alone as a side dish (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.

In Crete, a variety of the species called mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see Greek cuisine).

  • Ssukgat-namul (seasoned crown daisy side dish)
  • Udong with crown daisy
  • Crown daisy flower (Israel)
  • Crown daisies in blossom (Israel)
  • Habit
  • All-yellow form
  • As a vegetable
  • Field of Crown daisies
  • Crown daisies in blossom (Israel)

References
  1. "The Plant List: A Working List of All Plant Species". Retrieved 30 July 2014.
  2. Altervista Flora Italiana, Glebionis coronaria (L.) Spach includes photos and European distribution map
  3. Flora of China, Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. 茼蒿 tong hao
  4. Biota of North America Program 2014 county distribution map
  5. "Glebionis coronaria". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2014-07-30.
  6. "쑥갓" [crowndaisy chrysanthemum]. Korea Biodiversity Information System (in Korean). Korea National Arboretum. Retrieved 7 December 2016.
  7. Diversivore https://www.diversivore.com/ingredient-pages/garland-chrysanthemum/ Retrieved 22/9/20.
  8. Flores, Anita; Shaw, Julian & Watson, John (2018), "Unpicking a daisy chain", The Plantsman, New Series, 17 (4): 238–243
  9. Flora of North America, Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. Crown daisy, garland chrysanthemum
  10. Teixeira da Silva, J. A., et al. (2005). Important secondary metabolites and essential oils of species within the Anthemideae (Asteraceae). Journal of Herbs, Spices & Medicinal Plants 11(1), 1-4.
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