Glebionis coronaria seed
LATIN NAME: Glebionis coronaria
COMMON NAME: Garland Chrysanthemum
Garland chrysanthemum is the green that the stir-fry pan loves. The fast, upright, branching annual carries the deeply divided, feathery, bright-green leaves with the fresh, mild, aromatic flavour and the small, daisy-like, yellow-centred flowers through the warm season. The leaves are one of the great greens of the East, wilted into the stir-fries, the soups and the light sautés, and the plant is a fine, generous crop of the warm kitchen garden. It is a plant of the open, sunny, well-drained ground.
Scientific Research & Plant Biotechnology
The garland chrysanthemum is a cheerful, regular subject of the plant science, studied for the deeply divided leaves with the fresh, aromatic flavour. Researchers have looked at the way the plant grows fast and gives its pickings through the warm season, and it keeps showing up in the work on the leafy greens, the oriental vegetables and the members of the daisy family. The small, daisy-like flowers and the fast, branching habit have also made it a fine garden plant, and the garland chrysanthemum is a regular subject of the studies of the fast greens of the East.
Ecological & Economic Value & Wide Applications
The garland chrysanthemum is a bright, easy green of the warm season, with a long record in the kitchens of the East. The feathery leaves are wilted into the stir-fries, the soups and the light sautés, giving the fresh, mild, aromatic lift to the dish, and the plant gives the pickings through the warm months when the other greens run to seed. The small, daisy-like flowers are also a cheerful sight of the border and the cutting garden. It has drawn attention in the international culinary and the horticultural press for the fresh leaves and the fast, easy ways, and it is a fine, generous crop of the open, sunny, well-drained garden.
Garland chrysanthemum is one of the great greens of the East, and the feathery leaves are wilted into the stir-fries, the soups and the light sautés. The plant gives the pickings through the warm months when the other greens run to seed.
To grow the garland chrysanthemum from seed, sow the seeds in the open ground in early autumn at a shallow depth, in rows, keeping the ground moist, and thin the seedlings to a hand’s width apart. The seedlings come up within a week and grow on fast. Give them the sun and the well-drained ground, and the feathery leaves will be ready for the pan through the warm season.
Asteraceae: an erect annual to 75cm. Found on fields, and waste ground. The flowers are daisy-like, yellow towards their bases and white towards their tips. Blooming from July-September. The leaves are pinnately divided. Native to the Mediterranean, being most common in the east.
USES:
The young shoots and stems are eaten raw or cooked. They have a strongly aromatic flavour. The flowers can be used raw, blanched briefly and added to salads. The centre of the flower is bitter so only the petals are normally use.
The leaves have expectorant and stomachic properties.
GROWING INFORMATION:
Surface-sow in spring to early autumn in situ. The seed usually germinates within 10 – 18 days at 15°C. Successional sowings can be made at intervals of a few weeks to ensure a constant supply of young plants. Autumn sowings succeed in mild areas. An autumn sowing under cover will often supply leaves all winter.
Succeeds in ordinary garden soil, but it prefers a well-drained fertile soil in full sun. It will tolerate light shade in the summer. Plants withstand light frosts.
Chrysanthemum coronarium