Glebionis coronaria
(L.) Cass. ex Spach
Chrysanthemum greens, Crown daisy
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Summary
Source: WikipediaGlebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America. Glebionis coronaria is used as a leaf vegetable. English language 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 cultivars of garden marguerites.
Description
An annual herb eaten at the seedling stage when it is not more than 20 cm high. It has many branches and grows 2 m tall. Leaves are succulent with a light silvery tinge and broadly serrated edges. There are a range of variations in leaf size and shape. They can be toothed or deeply indented. The flowers are golden. They are produced in large numbers. There are several cultivated varieties. There have been some attempts to preserve the name Chrysanthemum coronarium
Edible Uses
The plant's greens are used in many Asian cuisines. Normally only the greens are consumed but the stronger tasting stalk can also be used. They can be simmered, steamed, stir fried, deep fried, or added to soups. When overcooked they can become bitter. In Korean cuisine, the plant is called ssukgat (쑥갓) and is used as an ingredient in various soups and stews, as well as a side dish (namul). In Chinese cuisine, it is called tong ho choy in Cantonese, and tóng hāo cài (茼蒿菜) in Mandarin. It is used as an ingredient for stir-fries, stews, casseroles, and hotpots. In traditional food culture it is seen as "warming" and thus was primarily eaten when it was cold. In Japanese cuisine, it is called shungiku (春菊 "spring chrysanthemum"), and is used in nabemono, mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish. It is also commonly added to sukiyaki. In Vietnamese cuisine, the greens are known as cải cúc or 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, a variety of the species called mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see Greek cuisine).
Traditional Uses
The tender shoots are eaten as cooked vegetable or in soups. They are also eaten raw in salads. Fresh petals are put in soups and in tea like drinks. The sprouted seeds are eaten as a snack.
Distribution
A Mediterranean climate plant. It can grow in dry soils. It can grow in arid places.
Where It Grows
Afghanistan, Africa, Algeria, Argentina, Asia, Australia, Austria, Azores, Bangladesh, Cambodia, Canary Island, Central Asia, Chile, China, Czech Republic, East Africa, Egypt, Europe, France, Greece, Hawaii, Hong Kong, India, Indochina, Indonesia, Iran, Iraq, Israel, Italy, Japan, Jordan, Kenya, Korea, Laos, Lebanon, Libya, Malaysia, Mediterranean, Middle East, Morocco, North Africa, North America, Pacific, Pakistan, Palestine, Philippines, Portugal, Qatar, Romania, Saudi Arabia, SE Asia, Sicily, Singapore, Slovakia, South Africa, South America, Spain, Syria, Taiwan, Tajikistan, Tanzania, Tasmania, Thailand, Turkey, Türkiye, Uruguay, USA, Vietnam, Yemen, Yugoslavia,
Other Information
It is a commercially cultivated vegetable.
Notes
There are about 20-40 Chrysanthemum species and many cultivated varieties. Chemical composition: Protein = 1.85%. Fat = 0.43%. Carbohydrate = 2.57%. Ash = 0.92%. Reportedly rich in Vitamin B1, with a moderate amount of Vitamin C, and a small amount of Vitamin A.
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Flower | 90.3 | 90.3 | 24 | 1.6 | — | 10 | 8.7 | 2 |
Synonyms
Also Known As
Babrisak, Bagaur, Basum, Busbas, Cay cuc, Chamanti, Chandramallika, Chopsuey greens, Crown daisy, Ciuri di cacamaiu, Dallama, Garland chrysanthemum, Gul-chini, Guldaudi, Gulechini, Gulesvati, Japanese greens, Khee kwai, Kikuna, Kra djaja, Mojino amarillo, Ong hao, Phak tang o, Phakkhikhwai, Rjel djaja, Saruni walanda, Seoti, Shamantippu, Shevanti, Shevantika, Shungiku, Sookgat, Ssukka, Sungiku, Tango, Tang-Oh, Tong Hao, Tong-Mo, Tongho, Tung ho, Tursiphal, Zaenil
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