Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region.[3] It is cultivated and naturalized in East Asia and in scattered locations in North America.[4][5]
Wikimedia Commons has media related to Glebionis coronaria.
Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum,[6]chrysanthemum greens,[6]edible chrysanthemum, crowndaisy chrysanthemum,[7]chop suey greens,[6]crown daisy,[6] and Japanese greens.[6]
A leafyherb, 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.[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]
†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 where it is called 茼蒿(菜) (Cantonese tong ho (choy), Mandarin tónghāo (cài)) and appears in multiple Chinese cuisines as an ingredient for stir-fries, stews, casseroles, and hotpots.[11] In Japanese cuisine, it is called "spring chrysanthemum" (Japanese: 春菊, romanized: shungiku), and is used in nabemono, mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish. Korean cuisine uses the greens in soups, stews, and alone as a side dish (banchan). In Vietnamese cuisine, the greens are known as (Vietnamese: cải cúc) or (Vietnamese: 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.[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]
glebionis, coronaria, formerly, called, chrysanthemum, coronarium, species, flowering, plant, daisy, family, native, mediterranean, region, cultivated, naturalized, east, asia, scattered, locations, north, america, garland, chrysanthemumscientific, classificat. Glebionis coronaria formerly called Chrysanthemum coronarium is a species of flowering plant in the daisy family It is native to the Mediterranean region 3 It is cultivated and naturalized in East Asia and in scattered locations in North America 4 5 Garland chrysanthemumScientific classificationKingdom PlantaeClade TracheophytesClade AngiospermsClade EudicotsClade AsteridsOrder AsteralesFamily AsteraceaeGenus GlebionisSpecies G coronariaBinomial nameGlebionis coronaria L Cass ex SpachSynonyms 1 2 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 CullenWikimedia Commons has media related to Glebionis coronaria Glebionis coronaria is used as a leaf vegetable English language common names include garland chrysanthemum 6 chrysanthemum greens 6 edible chrysanthemum crowndaisy chrysanthemum 7 chop suey greens 6 crown daisy 6 and Japanese greens 6 Glebionis coronaria has been hybridized with related Argyranthemum species to create cultivars of garden marguerites 8 Contents 1 Characteristics 2 Culinary uses 3 Gallery 4 References 5 External linksCharacteristics EditA 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 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 EditGarland chrysanthemum rawNutritional value per 100 g 3 5 oz Energy99 kJ 24 kcal Carbohydrates3 02 gDietary fiber3 gFat0 56 gProtein3 36 gVitaminsQuantity DV Vitamin A equiv beta Carotenelutein zeaxanthin15 116 mg13 1380 mg3834 mgThiamine B1 11 0 13 mgRiboflavin B2 12 0 144 mgNiacin B3 4 0 531 mgPantothenic acid B5 4 0 221 mgVitamin B614 0 176 mgFolate B9 44 177 mgVitamin C2 1 4 mgVitamin K333 350 mgMineralsQuantity DV Calcium12 117 mgIron18 2 29 mgMagnesium9 32 mgManganese45 0 943 mgSodium8 118 mgZinc7 0 71 mgLink to USDA Database entryUnits mg micrograms mg milligrams IU International units 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 where it is called 茼蒿 菜 Cantonese tong ho choy Mandarin tonghao cai and appears in multiple Chinese cuisines as an ingredient for stir fries stews casseroles and hotpots 11 In Japanese cuisine it is called spring chrysanthemum Japanese 春菊 romanized shungiku and is used in nabemono mixed into rice or drizzled with soy sauce and sesame seeds as a side dish Korean cuisine uses the greens in soups stews and alone as a side dish banchan In Vietnamese cuisine the greens are known as Vietnamese cải cuc or Vietnamese tần o 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 In Crete a variety of the species called mantilida manthlida has its tender shoots eaten raw or steamed by the locals see Greek cuisine citation needed Ssukgat namul seasoned crown daisy side dish Udon with crown daisyGallery Edit 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 Leaves of G coronaria Oasis References Edit Glebionis coronaria L Cass ex Spach World Flora Online The World Flora Online Consortium 2022 Retrieved 13 November 2022 Glebionis coronaria L Cass ex Spach Plant of the World Online Royal Botanic Gardens Kew 2022 Retrieved 13 November 2022 Altervista Flora Italiana Glebionis coronaria L Spach includes photos and European distribution map Glebionis coronaria Linnaeus Cassini ex Spach 1841 茼蒿 tong hao Flora of China eFloras n d p 653 772 Biota of North America Program 2014 county distribution map a b c d e Glebionis coronaria Germplasm Resources Information Network GRIN Agricultural Research Service ARS United States Department of Agriculture USDA Retrieved 30 July 2014 쑥갓 crowndaisy chrysanthemum Korea Biodiversity Information System in Korean Korea National Arboretum Retrieved 7 December 2016 Flores Anita Shaw Julian amp Watson John 2018 Unpicking a daisy chain The Plantsman New Series 17 4 238 243 Glebionis coronaria Linnaeus Cassini ex Spach 1841 Crown daisy garland chrysanthemum Flora of North America eFloras n d p 555 Teixeira da Silva Jaime A Yonekura Lina Kaganda Joyceline Mookdasanit Juta Nhut Duong T Afach Ghanwa 2005 Important secondary metabolites and essential oils of species within the Anthemideae Asteraceae Journal of Herbs Spices amp Medicinal Plants 11 1 1 4 doi 10 1300 J044v11n01 01 S2CID 84752321 How to Find Choose amp Use Garland Chrysanthemum Diversivore n d Retrieved 22 September 2020 External links Edit Chrysanthemum coronarium Plants for a Future Retrieved from https en wikipedia org w index php title Glebionis coronaria amp oldid 1150473144, wikipedia, wiki, book, books, library,
