https://www.gardenology.org/w/index.php?action=history&feed=atom&title=Garland_chrysanthemum 2026-04-10T04:07:24Z Revision history for this page on the wiki MediaWiki 1.43.0 https://www.gardenology.org/w/index.php?title=Garland_chrysanthemum&diff=10859&oldid=prev 2007-10-30T18:41:47Z

<p></p> <p><b>New page</b></p><div>{{Taxobox<br /> | color = lightgreen<br /> | name = &#039;&#039;Garland chrysanthemum&#039;&#039;<br /> | image = Chrysanthemum coronarium.jpg<br /> | image_width = 240px<br /> | image_caption = &#039;&#039;Chrysanthemum coronarium&#039;&#039;<br /> | regnum = [[Plant]]ae<br /> | divisio = [[Flowering plant|Magnoliophyta]]<br /> | classis = [[Dicotyledon|Magnoliopsida]]<br /> | ordo = [[Asterales]]<br /> | familia = [[Asteraceae]]<br /> | genus = &#039;&#039;[[Chrysanthemum]]&#039;&#039;<br /> | species = &#039;&#039;&#039;&#039;&#039;C. coronarium&#039;&#039;&#039;&#039;&#039;<br /> | binomial = &#039;&#039;Chrysanthemum coronarium&#039;&#039;<br /> | binomial_authority = <br /> }}<br /> <br /> &#039;&#039;&#039;Garland chrysanthemum&#039;&#039;&#039; (&#039;&#039;&#039;&#039;&#039;[[Leucanthemum]] coronarium&#039;&#039;&#039;&#039;&#039;, &#039;&#039;&#039;&#039;&#039;Chrysanthemum coronarium&#039;&#039;&#039;&#039;&#039;), also known as &#039;&#039;&#039;chrysanthemum greens&#039;&#039;&#039; or &#039;&#039;&#039;edible chrysanthemum&#039;&#039;&#039;, is a [[leaf vegetable]] in the [[genus]] &#039;&#039;[[Leucanthemum]]&#039;&#039;. It is referred to as &#039;&#039;&#039;Tong Ho&#039;&#039;&#039; in [[Chinese language|Chinese]], &#039;&#039;&#039;ssukgat&#039;&#039;&#039; in [[Korean]], and &#039;&#039;&#039;shungiku&#039;&#039;&#039; (春菊) in [[Japanese language|Japanese]]. It is popular in [[Cantonese cuisine]], especially in the [[cuisine of Hong Kong]], and in the [[Japanese cuisine|Japanese]] in &#039;&#039;[[Nabemono]]&#039;&#039; (Japanese [[hot pot]]). Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure. Young leaves and stems are used for flavoring [[soup]] and [[stir-fry]]. The leaves of the garland chrysanthemum are an important ingredient in [[Taiwanese]] [[Oyster omelette]]s.<br /> <br /> A [[leaf]]y [[herb#Botanical definitions|herb]], the Garland chrysanthemum is one of the few [[annual plant]]s in its genus and has yellow florets grouped in small rayed flower heads and aromatic, bipinnately [[lobe]]d leaves. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sowed in early spring and fall.<br /> [[Image:Chrysanth_coronarium.JPG|thumb|left|240px|&#039;&#039;Chrysanthemum coronarium&#039;&#039;]]<br /> <br /> ==See also==<br /> *[[Chrysanthemum]]<br /> <br /> [[Category:Asteraceae]]<br /> [[Category:Cantonese cuisine]]<br /> [[Category:Leaf vegetables]]<br /> [[Category:Hong Kong cuisine]]</div>

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