| 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][2] | |
List
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Glebionis coronaria, formerly calledChrysanthemum coronarium, is a species of flowering plant in the familyAsteraceae. It is native to theMediterranean region.[3] It is cultivated and naturalized inEast Asia and in scattered locations in North America.[4][5]
Glebionis coronaria is used as aleaf vegetable.English language common names includegarland chrysanthemum,[6]chrysanthemum greens,[6]edible chrysanthemum,crowndaisy chrysanthemum,[7]chop suey greens,[6]crown daisy,[6] andJapanese greens.[6]
Glebionis coronaria has been hybridized with relatedArgyranthemum species to createcultivars ofgarden marguerites.[8]
Aleafyherb, the garland chrysanthemum is anannual plant. It has yellow ray florets grouped in smallflower heads and aromatic, bipinnatelylobed leaves. Its seeds are ribbed and wingedcypselae.[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 fromC. coronarium var.spatiosum have been shown to inhibit growth ofLactobacillus casei, a beneficial human intestinal bacterium."[10]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 99 kJ (24 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
3.02 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.56 g | |||||||||||||||||||||||||||||||||||||||||||||||
3.36 g | |||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[11] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[12] | |||||||||||||||||||||||||||||||||||||||||||||||
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.[13]
InKorean cuisine, the plant is calledssukgat (쑥갓) and is used as an ingredient in various soups and stews, as well as a side dish (namul).
InChinese cuisine, it is calledtong ho choy in Cantonese, andtóng hāo cài (茼蒿菜) in Mandarin. It is used as an ingredient for stir-fries, stews, casseroles, and hotpots.[14] In traditional food culture it is seen as "warming" and thus was primarily eaten when it was cold.[13]
InJapanese cuisine, it is calledshungiku (春菊 "spring chrysanthemum"), and is used innabemono, mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish.[citation needed] It is also commonly added tosukiyaki.[13]
InVietnamese cuisine, the greens are known ascải cúc ortần 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.[citation needed]
InCrete, a variety of the species calledmantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (seeGreek cuisine).[citation needed]
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