Species of flowering plant
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Glebionis coronaria, formerly called "Chrysanthemum coronarium", is a species of flowering plant in the family Asteraceae. 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 greens, crown daisy, and Japanese greens.
"Glebionis coronaria" has been hybridized with related "Argyranthemum" species to create cultivars of garden marguerites.
Characteristics.
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. Its seeds are ribbed and winged cypselae. 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."
Culinary uses.
The plant's greens are used in many Asian cuisines. Normally only the greens are consumed but the stronger tasting stalk can also be used. They can be simmered, steamed, stir fried, deep fried, or added to soups. When overcooked they can become bitter.
In Korean cuisine, the plant is called "ssukgat" (쑥갓) and is used as an ingredient in various soups and stews, as well as a side dish ("namul"). 
In Chinese cuisine, it is called "tong ho choy" in Cantonese, and "tóng hāo cài" (茼蒿菜) in Mandarin. It is used as an ingredient for stir-fries, stews, casseroles, and hotpots. In traditional food culture it is seen as "warming" and thus was primarily eaten when it was cold.
In Japanese cuisine, it is called "shungiku" (春菊 "spring chrysanthemum"), and is used in "nabemono," mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish. It is also commonly added to sukiyaki.
In Vietnamese cuisine, the greens are known as "cải cúc" or "tần ô", and are used in soup ("canh") or as a side dish accompanying various noodle soups. 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).
References.
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