Glebionis coronaria
| Garland chrysanthemum | |
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| Species: | G. coronaria
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| Binomial name | |
| Glebionis coronaria (L.) Cass. ex Spach
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Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. East Asia.[2] It is also 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, chop suey green,[5] crown daisy,[5] and Japanese-green.[5]
Characteristics
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. [6]
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."[7]
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 (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).
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||
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| Energy | 99 kJ (24 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||
3.02 g | |||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 3 g | ||||||||||||||||||||||||||||||||||||||||||||||
0.56 g | |||||||||||||||||||||||||||||||||||||||||||||||
3.36 g | |||||||||||||||||||||||||||||||||||||||||||||||
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| †Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9] | |||||||||||||||||||||||||||||||||||||||||||||||
Common names
- antimonio
- kikuna
- mirabeles
- moya
- Japanese: 春菊 shungiku
- tangho, tongho or Chinese: 茼蒿 (pinyin:tónghāo)
- Chinese: 皇帝菜 (pinyin:huángdì cài)
- Template:Lang-he (pronounced "Chartzith")
- Template:Lang-ko (ssukgat)
- Template:Lang-th (pak thang-o)
- Template:Lang-bo (Wylie: skal bzang) kelsang, kaysang, skalzang
- Template:Lang-vi or cải cúc
- Maltese: lellux
Gallery
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Habit -
All-yellow form -
As a vegetable
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
- ^ a b c d e 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 2014-07-30.
- ^ 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.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
