Glebionis coronaria (formerly Chrysanthemum coronarium) | Crown Daisy
Crown Daisy, also known as Garland Daisy, Garland Chysanthemum, Chrysanthemum greens, Edible Chrysanthemum, Chop Suey green, Japanese-greenis, Shungiku, Kikuna, and Tong Hao, is native to the Mediterranean and East Asia and is one of the few annual plants in its’ genus. The foliage is soft and fern-like and the typical daisy-type flowers have yellow and white concentric color bands and continue to bloom summer through fall. Good for cut flowers.
In many parts of Asia it is cultivated and frequently used in a wide range of dishes. All chrysanthemums have a long history within traditional Chinese medicine for treating fever, hypertension, dry eyes and headaches, as well as other inflammatory conditions.
Young shoots and stems can be eaten raw, or cooked, and are strongly aromatic. The yellow center of the flower is bitter, so only the petals are normally eaten. Young leaves can be eaten raw or blanched and are generally harvested when young, as maturity causes a bitter flavor.
Sun exposure: Full sun to part shade
Mature height: 2-3 ft
Hardiness zones: 5-10