Edible chrysanthemum (Glebionis coronarium)
East, Southeast, South, and West Asia; Southern Europe; Northern Africa
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.
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.