Edible chrysanthemum (Glebionis coronarium)

23-Flower_webCommon Name
Edible chrysanthemum, garland chrysanthemum, crown daisy (En); chrysanthème desjardins (Fr); antimonio, mirabeles, moya (Sp); 歐茼蒿 (Cn)

Plant Distribution
East, Southeast, South, and West Asia; Southern Europe; Northern Africa

Edible Parts
Aromatic leaves and flower heads are eaten blanched, steamed, stir-fried or deep-fried (like tempura), or in soups (like sukiyaki). Other uses: as a sand-binder.

Health Values
Beta-carotene: high in leaves; vitamin E: high; riboflavin: low; folic acid: medium; ascorbic acid: medium; calcium: low; iron: low; protein: 2.7%.

Read more: Edible chrysanthemum, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.