In a Nutshell:
* Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the daisy family. It is native to the Mediterranean region. It is also cultivated and naturalized in East Asia and in scattered locations in North America.
* Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey green, crown daisy, and Japanese-green.
* "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.
* 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. more...
* Possibly a good companion plant, protecting neighbouring plants from caterpillars etc. There is a report that secretions from the roots can be effective in controlling nematodes in the soil, but this has not been substantiated.
* Seed - surface-sow in spring to early autumn in situ. The seed usually germinates within 10 - 18 days at 15°c. Successional sowings can be made at intervals of a few weeks in order to ensure a constant supply of young plants. Autumn sowings succeed in mild areas. An autumn sowing under cover will often supply leaves all winter. more...