Glebionis coronaria

Garland chrysanthemum
Scientific classification
Kingdom:	Plantae
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Asterids
Order:	Asterales
Family:	Asteraceae
Genus:	Glebionis
Species:	G. coronaria
Binomial name
Glebionis coronaria (L.) Cass. ex Spach
Synonyms
List Buphthalmum oleraceum Lour. Chamaemelum coronarium (L.) E.H.L.Krause Chrysanthemum breviradiatum Hort. ex DC. Chrysanthemum coronarium L. Chrysanthemum coronatum Dum.Cours. Chrysanthemum merinoanum Pau Chrysanthemum roxburghii Desf. ex Cass. Chrysanthemum senecioides Dunal ex DC. Chrysanthemum spatiosum (L.H.Bailey) L.H.Bailey Chrysanthemum speciosum Brouss. ex Pers. Dendranthema coronarium (L.) M.R.Almeida Glebionis coronaria (L.) Tzvelev Glebionis roxburghii (Desf. ex Cass.) Tzvelev Matricaria coronaria (L.) Desr. Pinardia coronaria (L.) Less. Pinardia roxburghii (Desf. ex Cass.) Less. Pyrethrum indicum Roxb. Pyrethrum roxburghii Desf. Xanthophthalmum coronarium (L.) P.D.Sell Xanthophthalmum coronarium (L.) Trehane ex Cullen

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.

Obtained fresh at 99 Ranch Market and cooked down once with just salt, and another time with delicious umami shallot sauce.

Acknowledgements

This article uses material from the Wikipedia article Glebionis coronaria, which is released under the Creative Commons Attribution-Share-Alike License 3.0.