Glebionis coronaria

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Garland chrysanthemum
Glebionis February 2008-1.jpg
Scientific classification edit
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]
List
    • Buphthalmum oleraceum Lour.
    • Chamaemelum coronarium (L.) E.H.L.Krause
    • Chrysanthemum breviradiatum Hort. ex DC.
    • Chrysanthemum coronarium L.
    • Chrysanthemum coronatum Dum.Cours.
    • Chrysanthemum merinoanum Pau
    • Chrysanthemum roxburghii Desf. ex Cass.
    • Chrysanthemum senecioides Dunal ex DC.
    • Chrysanthemum spatiosum (L.H.Bailey) L.H.Bailey
    • Chrysanthemum speciosum Brouss. ex Pers.
    • Dendranthema coronarium (L.) M.R.Almeida
    • Glebionis coronaria (L.) Tzvelev
    • Glebionis roxburghii (Desf. ex Cass.) Tzvelev
    • Matricaria coronaria (L.) Desr.
    • Pinardia coronaria (L.) Less.
    • Pinardia roxburghii (Desf. ex Cass.) Less.
    • Pyrethrum indicum Roxb.
    • Pyrethrum roxburghii Desf.
    • Xanthophthalmum coronarium (L.) P.D.Sell
    • Xanthophthalmum coronarium (L.) Trehane ex Cullen

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]

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.[citation needed]

"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.[citation needed]

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

  • Ssukgat-namul (seasoned crown daisy side dish)

  • Udong with crown daisy

Gallery[]

  • 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. ^ a b c d e "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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