Glebionis coronaria

From Wikipedia, the free encyclopedia

Garland chrysanthemum
Glebionis February 2008-1.jpg
Scientific classification edit
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterids
Order: Asterales
Family: Asteraceae
Genus: Glebionis
G. coronaria
Binomial name
Glebionis coronaria
(L.) Cass. ex Spach
    • 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 Cullen

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]

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]


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.[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[edit]

Garland chrysanthemum, raw
Nutritional value per 100 g (3.5 oz)
Energy99 kJ (24 kcal)
3.02 g
Dietary fiber3 g
0.56 g
3.36 g
Vitamin A equiv.
116 μg
1380 μg
3834 μg
Thiamine (B1)
0.13 mg
Riboflavin (B2)
0.144 mg
Niacin (B3)
0.531 mg
Pantothenic acid (B5)
0.221 mg
Vitamin B6
0.176 mg
Folate (B9)
177 μg
Vitamin C
1.4 mg
Vitamin K
350 μg
117 mg
2.29 mg
32 mg
0.943 mg
118 mg
0.71 mg

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, romanizedshungiku), 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]



  1. ^ "Glebionis coronaria (L.) Cass. ex Spach". World Flora Online. The World Flora Online Consortium. 2022. Retrieved 13 November 2022.
  2. ^ "Glebionis coronaria (L.) Cass. ex Spach". Plant of the World Online. Royal Botanic Gardens, Kew. 2022. Retrieved 13 November 2022.
  3. ^ Altervista Flora Italiana, Glebionis coronaria (L.) Spach includes photos and European distribution map
  4. ^ "Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. 茼蒿 tong hao". Flora of China. eFloras. n.d. p. 653, 772.
  5. ^ Biota of North America Program 2014 county distribution map
  6. ^ 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.
  7. ^ "쑥갓" [crowndaisy chrysanthemum]. Korea Biodiversity Information System (in Korean). Korea National Arboretum. Retrieved 7 December 2016.
  8. ^ Flores, Anita; Shaw, Julian & Watson, John (2018), "Unpicking a daisy chain", The Plantsman, New Series, 17 (4): 238–243
  9. ^ "Glebionis coronaria (Linnaeus) Cassini ex Spach, 1841. Crown daisy, garland chrysanthemum". Flora of North America. eFloras. n.d. p. 555.
  10. ^ 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 & Medicinal Plants. 11 (1): 1–4. doi:10.1300/J044v11n01_01. S2CID 84752321.
  11. ^ "How to Find, Choose, & Use Garland Chrysanthemum". Diversivore. n.d. Retrieved 22 September 2020.

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