Garland chrysanthemum seed

LATIN NAME: Glebionis coronaria

COMMON NAME: Garland Chrysanthemum

The garland chrysanthemum is the sunny yellow daisy of the autumn table, and the bright heads open above the feathery leaves. The upright, branching, annual or short-lived perennial plant carries the deeply divided, feathery, aromatic leaves and the single or semi-double, golden-yellow, daisy-like flower heads through the autumn, one of the fine, bright sights of the kitchen garden. The young leaves have a very long record as the fine, crisp green of the warm tables, and the plant is a fine, historic presence of the kitchen garden. It is a plant of the open, sunny, deep, moist, well-drained ground.

Scientific Research & Plant Biotechnology

The garland chrysanthemum is a historic subject of the plant science, and the golden heads keep showing up in the work on the leafy greens. The chemistry of the young leaves, which carry the fine, crisp flavour of the warm kitchens, has been studied closely, and it keeps appearing in the studies of the leafy vegetables, the chrysanthemum group and the members of the daisy family. The deeply divided leaves and the upright habit have also made it a fine study plant, and the garland chrysanthemum is a regular subject of the work on the golden heads of the cool world.

Ecological & Economic Value & Wide Applications

The garland chrysanthemum is a fine, bright plant of the kitchen garden and the autumn bed. The young, deeply divided, feathery leaves have a very long record as the fine, crisp green of the warm tables, picked young for the soups, the hotpots and the stir-fries of the old kitchens, and the single or semi-double, golden-yellow, daisy-like flower heads open through the autumn, one of the fine, bright sights of the season. The plant is one of the fine choices for the kitchen garden, the autumn bed and the cut-flower patch, and it has been written about in the culinary and the botanical papers for the crisp greens and the very long history. It is a fine, bright plant of the open, sunny, deep, moist, well-drained garden.

Sow in the late summer for the autumn crop, and the young leaves will come fast.

To grow the garland chrysanthemum from seed, sow the small, brown seeds on the surface of a pot of gritty seed compost, without covering them, keep the pot in a bright, open spot and water gently, then set the young plants out in the open ground. The seedlings are up within a week or two and grow on fast. With the sun and the deep, moist, well-drained ground, the golden heads will open through the autumn.

Common name:Chrysanthemum coronarium seeds

(Garland chrysanthemum; Chopsuey green) Popular Oriental green with an unusual strong flavour. Leaves are cooked like spinach or in soup, or raw in salads. Very easy to grow. Fast grower; successive sowings every two weeks will ensure continuous supply.