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Glebionis Coronaria

Glebionis Coronaria
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Glebionis Coronaria
Glebionis coronaria, formerly called 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, ssukgat.



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.

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  has its tender shoots eaten raw or steamed by the locals.

Read More at Wikipedia.
Recipe for Glebionis coronaria see Here, Here and Here.

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