Crowndaisy (Glebionis coronaria (L.) Cass. ex Spach)
Also known as garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, Japanese greens; also classified as Glebionis coronarium (L.) Tzvelev, Chrysanthemum coronarium L.
↑Range - Expand
| Legend | Color |
| Introduced | |
| Introduced or Not Present |
This tentative map is based on our own research. It may have limited data on Canada and/or Mexico, and there is some subjectivity in our assignment of plants as introduced vs. expanded. Read more in this blog post.
Although this plant occurs somewhere in each of these regions, it may only occur in a small part of some or all of them.
This species has also been introduced in southeast Mexico; we have yet to build this portion of its map.
↑Uses
The crowndaisy is widely consumed as a green vegetable and herb in east Asia. It is probably most prominent in Korean cuisine, but is also used in Japan, China, and Vietnam. It is less-frequently consumed in the West, but it is eaten in Crete.
It is also occasionally used as an ornamental plant.
↑Links & External Resources
• Glebionis coronarium (crowndaisy) | USDA PLANTS Database (About This Site)
• Glebionis coronaria | Biota of North America Project (BONAP) (About This Site)
• Glebionis coronaria | Go Botany (About This Site)
• Chrysanthemum coronarium | NatureServe Explorer (About This Site)
• Glebionis coronaria | Flora of North America (About This Site)
• crowndaisy | CABI Invasive Species Compendium (About This Site)
• Glebionis coronaria (L.) Cass. ex Spach | Plants of the World Online (POWO) (About This Site)
