Glebionis coronaria (Linnaeus) Cassini ex Spach
The garland chrysanthemum, Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to the Mediterranean and East Asia. It is a leaf vegetable in the genus Chrysanthemum, or by some botanists in Leucanthemum.
A leafy herb, the garland chrysanthemum, Chrysanthemum coronarium, is one of the few annual plants in its genus and has yellow florets grouped in small rayed 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."
Culinary uses 
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 or (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.
Common names 
- chop suey green
- crown daisy
- garland chrysanthemum
- 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
See also 
|Nutritional value per 100 g (3.5 oz)|
|Energy||99 kJ (24 kcal)|
|- Dietary fiber||3 g|
|Vitamin A equiv.||116 μg (15%)|
|- beta-carotene||1380 μg (13%)|
|- lutein and zeaxanthin||3834 μg|
|Thiamine (vit. B1)||0.13 mg (11%)|
|Riboflavin (vit. B2)||0.144 mg (12%)|
|Niacin (vit. B3)||0.531 mg (4%)|
|Pantothenic acid (B5)||0.221 mg (4%)|
|Vitamin B6||0.176 mg (14%)|
|Folate (vit. B9)||177 μg (44%)|
|Vitamin C||1.4 mg (2%)|
|Vitamin K||350 μg (333%)|
|Calcium||117 mg (12%)|
|Iron||2.29 mg (18%)|
|Magnesium||32 mg (9%)|
|Manganese||0.943 mg (45%)|
|Phosphorus||54 mg (8%)|
|Potassium||567 mg (12%)|
|Sodium||118 mg (8%)|
|Zinc||0.71 mg (7%)|
|Link to USDA Database entry
Percentages are relative to
US recommendations for adults.
Source: USDA Nutrient Database
- 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.
- Teixeira da Silva Jaime A., Yonekura Lina, Kaganda Joyceline, Mookdasanit Juta, Nhut Duong T. and Afach Ghanwa (2005) 'Important Secondary Metabolites and Essential Oils of Species Within the Anthemideae(Asteraceae)', Journal of Herbs, Spices & Medicinal Plants, 11: 1, 1 — 4
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