Garland Chrysanthemum has several names such as chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey green, crown daisy, and Japanese-green. It is cultivated and naturalized in East Asia and scattered locations. Scientifically called Glebionis coronaria, it is a species of flowering plant and belongs to the daisy family.
The Garland Chrysanthemum is a leafy herb. It is an edible plant with yellow ray florets that are grouped in small flowerheads and are aromatic, and have lobed leaves around. This herb has a slightly mustardy flavour and a crispy texture. It is widely used in Cantonese, Japanese and Korean cuisines. It is used to flavour soups, stews, stir-fries and casserole dishes. Overcooking this herb reduces the nutrition level.
It is rich in carotene, flavonoids, vitamins, chlorogenic acid, and potassium. It offers many health benefits such as antioxidant protection, reduced risk of lung cancer,
kidney stones protect against cardiovascular problems bloating and bone loss.
Chlorogenic acid, which is found in abundance in coffee beans is also found in Garland Chrysanthemum. Chlorogenic acid is a type of hydroxycinnamic acid is an excellent weight loss nutrient as it possesses properties that slow the release of glucose into the bloodstream. Besides, chlorogenic acid offers antioxidant protection. Antioxidants destroy the free radicals and destructive molecules and protect from heart ailments, premature aging and wrinkling, and cancer.
Consumption of Garland Chrysanthemum may result in stomach upset.