Garland chrysanthemum

Garland chrysanthemum (Glebionis coronaria), also called crown daisy or shungiku, is an annual herb of the aster family (Asteraceae), 30–70 cm tall with an upright, branching, somewhat succulent stem. Leaves are alternate, ovate and toothed or lobed, fleshy green and slightly glaucous; young leaves are tender with a mild aroma, eaten raw or cooked. The flower head (typical of Asteraceae) has yellow disc florets and yellow or white ray florets depending on the form. The fruit is a small ribbed achene. Native to the Mediterranean, it is widely grown in East Asia (China, Japan, Korea) and Southeast Asia as a vegetable with a mild, slightly bitter flavour.

Garland chrysanthemum is a familiar vegetable in Vietnam, common in hotpot, blanched dishes and soup with shrimp or meat. In East Asia, shungiku is a key ingredient in Japanese nabe hotpot, stir-fries, salads and side dishes. The leaves are rich in vitamin A (beta-carotene), vitamin C, vitamin K, fibre and minerals, and low in calories; the mild bitterness stimulates digestion. In traditional medicine it is considered cooling, clearing heat, detoxifying and laxative, used to ease cough and promote lactation. The yellow or white flowers are also grown as edging and cut flowers. It prefers a cool climate, is easy to grow, direct-sown and harvested in 30–45 days; in Vietnam it is grown mainly in the winter-spring season.