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Glebionis coronaria
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Glebionis coronaria
Glebionis 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.
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. Its seeds are ribbed and winged cypselae. 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."
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 tóng hāo cài (茼蒿菜) in Mandarin, and tong ho choy in Cantonese. 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.
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Glebionis coronaria
Glebionis 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.
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. Its seeds are ribbed and winged cypselae. 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."
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 tóng hāo cài (茼蒿菜) in Mandarin, and tong ho choy in Cantonese. 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.
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