Difference between revisions of "Glebionis coronaria"
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|accessdate=30 July 2014}}</ref> | |accessdate=30 July 2014}}</ref> | ||
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| + | '''Shungiku''' or '''tong hao''' (茼蒿) is a plant in the daisy family most closely related to [[Chrysanthemum]] and [[chamomile]]. In English it is called '''edible chrysanthemum''' or '''crown daisy'''. | ||
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| + | The part that is eaten are the greens, which have an interesting bitter/medicinal flavor sort of like [[celery]] or [[angelica]]. They cook down nicely and absorb other flavors though. The texture of the tender stems is satisfying, similar to [[gai lan]] or [[water spinach]]. | ||
==References== | ==References== | ||
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[[Category:Asteraceae]] | [[Category:Asteraceae]] | ||
| − | [[Category:Plants | + | [[Category:Plants Keenan has eaten]] |
Revision as of 13:35, 26 August 2018
| Garland chrysanthemum | |
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Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Asterales |
| Family: | Asteraceae |
| Genus: | Glebionis |
| Species: | G. coronaria
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| Binomial name | |
| Glebionis coronaria (L.) Cass. ex Spach
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| Synonyms[1] | |
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List
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Shungiku or tong hao (茼蒿) is a plant in the daisy family most closely related to Chrysanthemum and chamomile. In English it is called edible chrysanthemum or crown daisy.
The part that is eaten are the greens, which have an interesting bitter/medicinal flavor sort of like celery or angelica. They cook down nicely and absorb other flavors though. The texture of the tender stems is satisfying, similar to gai lan or water spinach.
References
- ↑ "The Plant List: A Working List of All Plant Species". Retrieved 30 July 2014.
Acknowledgements
This article uses material from the Wikipedia article Glebionis coronaria, which is released under the Creative Commons Attribution-Share-Alike License 3.0.