Name: Chrysanthemum coronarium
AKA: Edible Chrysanthemum, Garland Chrysanthemum, Chrysanthemum Greens, Shungiku, Chop Suey Greens, Crown Daisy, Sukgat, Japanese Greens, Tangho, Tongho, Antimonio, Mirabeles, Moya, Kelsang, Kaysang, Skalzang, Skal Bzang, Kikuna, Harzzit, Pak Thang-o
Synoyms: Leucanthemum coronarium, Glebionis coronaria, Chrysanthemum coronarium var. spatiosum, Chrysanthemum roxburghii, Chrysanthemum spatiosum, Glebionis roxburghii
Family: ASTERACEAE (Daisy)
Chrys: Gold; Greek - anthemum: Flower
This species is native to the Mediterranean and Eastern Asia.
Edible Chrysanthemum is an annual that grows up to 90cm in height. The long, deeply-lobed leaves are used as a green vegetable in the cuisine of several Asian countries. The yellow and white daisy flowers of this plant are also quite attractive en masse.
The leaves add a distinctive flavour when added to soups, casseroles or stir-fries at the end of cooking. The youngest leaves have the best flavour, the older leaves can be rather bitter. When young the leaves can even be eaten raw as a nutritious salad green. The flower petals are also edible and can be used in moderation to add a colourful touch to salads, alternatively a couple of whole flowers can be seeped in boiling water to make Chrysanthemum tea. The flowers can also be dried for later use.
Edible Chrysanthemum is prone to bolting to seed when grown in warm environments, so it's best to sow it during Autumn in subtropical and tropical areas. In temperate areas they can be sown both in early Spring and Autumn. Space plants 15cm apart, sow several seed 5mm deep in each hole and thin to the healthiest seedling once germinated.
It only takes about 5 to 6 weeks after sowing before you can begin harvesting leaves. Grows well in temperate areas. Prefers full sun but will also grow well in partial shade, especially in hot climates.