Glebionis coronaria

Life-forms

Classification System: APG IV

Superregnum: Eukaryota
Regnum: Plantae
Cladus: Angiosperms
Cladus: Eudicots
Cladus: Core eudicots
Cladus: Asterids
Cladus: Campanulids
Ordo: Asterales

Familia: Asteraceae
Subfamilia: Asteroideae
Tribus: Anthemideae
Subtribus: Glebionidinae
Genus: Glebionis
Species: Glebionis coronaria
Name

Glebionis coronaria (L.) Cass. ex Spach (1841)
Synonyms

Basionym
Chrysanthemum coronatium L., Sp. Pl. 890. 1753.

Homotypic
Chamaemelum coronarium (L.) E.H.L.Krause in Sturm, Deutschl. Fl., ed. 2. 13: 203. 1905.
Chrysanthemum coronatum Dum.Cours., Bot. Cult. 2: 446. 1802, nom. illeg.
Dendranthema coronaria (L.) M.R.Almeida, Fl. Maharashtra 3A: 97. 2001.
Glebionis coronaria (L.) Tzvelev, Bot. Zhurn. (Moscow & Leningrad) 84(7): 117. 1999, comb. superfl.
Glebionis coronarium (L.) C.Jeffrey, Mansfeld's Encycl. 4: 2092 (2094; 6: 2826). 2001, comb. superfl.
Matricaria coronaria (L.) Desr. in Lam. & al., Encycl. 3: 737. 1791.
Pinardia coronaria (L.) Less., Syn. Gen. Compos. 255. 1832.
Xanthophthalmum coronarium (L.) P.D.Sell in Sell & Murrell, Fl. Great Britain & Ireland 4: 556. 2006.

Heterotypic
Buphthalmum oleraceum Lour., Fl. Cochinch. 2: 506. 1790.
Chrysanthemum breviradiatum DC., Prodr. (Candolle) 6: 64. 1838.
Chrysanthemum coronarium subsp. discolor (d’Urv.) Rech.f., Beih. Bot. Centralbl. 54B: 634. 1936.
Chrysanthemum coronarium var. concolor Batt. in Battandier & Trabut, Fl. Algérie 1(3): 462. 1889.
Chrysanthemum coronarium var. discolor d'Urv., Mém. Soc. Linn. Paris 1: 368. 1822.
Chrysanthemum coronatium var. spatiosum L.H.Bailey, Gentes Herb. 1: 47. 1920.
Chrysanthemum coronarium var. subdiscolor Maire, Bull. Soc. Hist. Nat. Afrique N. 29: 2481 423. 1938.
Chrysanthemum merinoanum Pau, Actas Soc. Esp. Hist. Nat. 28: 215. 1899.
Chrysanthemum roxburghii Desf., Cat. Pl. Horti Paris. ed. 3, 170. 1829.
Chrysanthemum senecioides Dunal ex DC., Prodr. (Candolle) 6: 64. 1838.
Chrysanthemum spatiosum (L.H.Bailey) L.H.Bailey, Man. Cult. Pl., ed. 2, 987. 1949, comb. inval.
Chrysanthemum speciosum Brouss. ex Pers., Syn. Pl. (Persoon) 2(2): 463. 1807.
Glebionis coronaria var. discolor (d'Urv.) Turland, Taxon 53(4): 1073. 2004.
Glebionis roxburghii (Desf.) Cass. in F.Cuvier, Dict. Sci. Nat., ed. 2. 41: 41. 1826.
Glebionis roxburghii (Desf.) Tzvelev, Bot. Zhurn. (Moscow & Leningrad) 84(7): 117. 1999.
Pinardia roxburghii (Desf.) Fisch. & C.A.Mey., Index Seminum [St. Petersburg] 3: 44. 1837.
Pyrethrum breviradiatum Ledeb., Mém. Acad. Imp. Sci. St. Pétersbourg Hist. Acad. 5: 577 (-578). 1815.
Xanthophthalmum coronarium var. discolor (d'Urv.) P.D.Sell, Fl. Gr. Brit. Ireland 4: 556. 2006.

Notes

Homonym
Chrysanthemum speciosum Steud. (1840) = Argyranthemum coronopifolium (Willd.) Humphries

References

African Plants Database (version 3.4.0). Glebionis coronaria. Conservatoire et Jardin botaniques de la Ville de Genève and South African National Biodiversity Institute, Pretoria. Accessed: 2012 Aug 16.
Spach, É. 1841. Hist. Nat. Vég. 10: 181.
The Plant List 2010. Version 1. Royal Botanic Gardens, Kew and Missouri Botanical Garden. Published online. Accessed: 2012 Aug 16.

Vernacular names
Deutsch: Kronen-Wucherblume
English: Garland chrysanthemum
español: Crisantemo, Mohinos
suomi: Kruunusuvikakkara
français: Chrysanthème des jardins
עברית: חרצית עטורה
日本語: シュンギク
Nederlands: Gekroonde ganzenbloem
Tiếng Việt: Cải cúc, Tần ô
中文: 春菊,茼蒿

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]

Glebionis coronaria has been hybridized with related Argyranthemum species to create cultivars of garden marguerites.[7]

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.[8]

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.

"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."[9]
Culinary uses
Garland chrysanthemum, rawNutritional value per 100 g (3.5 oz)
Energy 99 kJ (24 kcal)
Carbohydrates

3.02 g
Dietary fiber 3 g
Fat

0.56 g
Protein

3.36 g
Vitamins Quantity
%DV†
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin

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
Minerals Quantity
%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

Units
μg = 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 tónghāo (cài)) and appears in multiple Chinese cuisines as a ingredient for stir fries, stews, casseroles, and hotpots.[10] 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 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).

Ssukgat-namul (seasoned crown daisy side dish)

Udong with crown daisy

References

"The Plant List: A Working List of All Plant Species". Retrieved 30 July 2014.
Altervista Flora Italiana, Glebionis coronaria (L.) Spach includes photos and European distribution map
Flora of China, Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. 茼蒿 tong hao
Biota of North America Program 2014 county distribution map
"Glebionis coronaria". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2014-07-30.
"쑥갓" [crowndaisy chrysanthemum]. Korea Biodiversity Information System (in Korean). Korea National Arboretum. Retrieved 7 December 2016.
Flores, Anita; Shaw, Julian & Watson, John (2018), "Unpicking a daisy chain", The Plantsman, New Series, 17 (4): 238–243
Flora of North America, Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. Crown daisy, garland chrysanthemum
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.
Diversivore https://www.diversivore.com/ingredient-pages/garland-chrysanthemum/ Retrieved 22/9/20.