Chrysan Greens Garland ผักตั้งโอ๋

$2.00

Culinary uses
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. In Japan, it is called “spring chrysanthemum” (春菊 shungiku), and is used in nabemono. Korean cookery 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.

Description

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 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.Garland Chrysanthemum (Shingiku, Tung Ho)
A leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small flower heads and aromatic, bipinnately lobed leaves.

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