Glebionis coronaria

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.[8]

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."[9]

The plant's greens are used in many Asian cuisines. They appear in Cantonese cuisine 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 Japanese cuisine, it is called "spring chrysanthemum" (春菊 shungiku), and is used in nabemono. Korean cuisine 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).

• 
  Ssukgat-namul (seasoned crown daisy side dish)
• 
  Udong with crown daisy

• 
  Crown daisy flower (Israel)
• 
  Crown daisies in blossom (Israel)
• 
  Habit
• 
  All-yellow form
• 
  As a vegetable
• 
  Field of Crown daisies
• 
  Crown daisies in blossom (Israel)