Chrysanthemum coronarium

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Garland chrysanthemum
Glebionis February 2008-1.jpg
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Asterales
Family: Asteraceae
Genus: Chrysanthemum
Species: C. coronarium
Binomial name
Chrysanthemum coronarium
L.
Synonyms

Glebionis coronaria (Linnaeus) Cassini ex Spach
Chrysanthemum coronarium var. spatiosum L. H. Bailey
Chrysanthemum roxburghii Desf
Chrysanthemum spatiosum (L. H. Bailey) L. H. Bailey
Glebionis roxburghii (Desf.) Tzvelev[1] Leucanthemum coronarium

Chrysanthemum coronarium is a species of flowering plant in the aster family, Asteraceae. It is native to the Mediterranean and East Asia. It is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, chop suey green, crown daisy, and Japanese-green.

Characteristics[edit]

A leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves. 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."[2]

Culinary uses[edit]

The plant’s greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in nabemono. Korean cookery 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).

Garland chrysanthemum, raw
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
Vitamins
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)
(4%)
0.531 mg
(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
Trace metals
Calcium
(12%)
117 mg
Iron
(18%)
2.29 mg
Magnesium
(9%)
32 mg
Manganese
(45%)
0.943 mg
Phosphorus
(8%)
54 mg
Potassium
(12%)
567 mg
Sodium
(8%)
118 mg
Zinc
(7%)
0.71 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database


Common names[edit]

  • antimonio
  • kikuna
  • mirabeles
  • moya
  • Japanese: 春菊 shungiku
  • tangho, tongho or Chinese: 茼蒿 (pinyin:tónghāo)
  • Chinese: 皇帝菜 (pinyin:huángdì cài)
  • Korean: 쑥갓 (sukgat)
  • Thai: ผักตั้งโอ๋ (pak thang-o)
  • Standard Tibetan: སྐལ་བཟང་ (Wylie: skal bzang) kelsang, kaysang, skalzang
  • Vietnamese: tần ô or cải cúc

Gallery[edit]

References[edit]

  1. ^ Germplasm Resources Information Network - (GRIN) Online Database. "Taxon: Glebionis coronaria (L.) Cass. ex Spach". GRIN Taxonomy for Plants. USDA, ARS, National Genetic Resources Program, Beltsville, Maryland. Retrieved 2008-01-10. 
  2. ^ 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.