Vitamin K (72.92%)
Vitamin B9 (11.00%)
Manganese (10.26%)
Iron (7.13%)
Vitamin A (4.14%)
Health benefits
Assist to lose weight, Antioxidant activity, Overall health, Prevent lung cancer
Glebionis coronaria commonly known as Crown Daisy, is the flowering plant species of daisy family and is inherent to Mediterranean region. It is naturalized and cultivated in East Asia and is scattered locations in North America. Crown Daisy is a leaf vegetable. Other common names include Chrysanthemum greens, Garland chrysanthemum, Edible chrysanthemum, Crown daisy, Chop suey green, Japanese-green, Antimonio, Kikuna, Mirabeles, Moya, Crown marigold, Crowndaisy and Garden chrysanthemum, Crown Daisy ‘Primrose Gem’.
It is an annual plant which has hairless and erect stem and form numerous compound branches. It possess yellow ray florets which are grouped in small flower heads and aromatic or bipinnately lobed leaves. The specimens also produce flowers with yellow center or discolored petals though majority of flowers are totally yellow. When it reaches to maturity, each flower converts into a fruit which contains hundreds of seeds which falls to the ground and is transported underground by insects. With the advent of winter rains, seeds germinate into new plants. It grows in mild or slightly cold climates. It has high content of chlorogenic acid, flavonoids, carotene, potassium, minerals and vitamins along with antioxidants which has long term benefits for human health. Intake leaves of Crown daisy for weight loss, lower the chances of risk cancer, antioxidant protection, prevent kidney stones, cardiovascular problems, cellulite, bone loss and bloating.
It has a crispy texture and slightly mustardy flavor which is widely used in Cantonese, Korean and Japanese cuisines. It is also used to enhance flavor of stews, soups, stir fries, hot pots and casserole dishes.
Plant
Crown daisy is a glabrescent to glaucous herb which grows to the height from 20 to 70 cm having sulcate and much branched stems. Basal leaves are oblong to obovate and shortly petioled. Cauline leaves are 3 to 8 cm long, sessile and two to three pinnatisect. Terminal lobes are largest and the lobes are oblong or lanceolate. An upper cauline leaves are obovate, smaller and is one pinnatisect. Capitula are solitary and form in 2 to 5 clusters on 10 cm long penducles measuring 1.5 to 2.5 cm in diameter. Involucre is 1 to 2 cm across. An outer phyllaries are 3 to 8 mm long, ovate to oblong with central brown line with brownish and narrowly scarious margined. An inner phyllaries are 6 to 8 mm having broader scarious margin at apex having a rounded scarious apical appendage. There are 18 ray florets. Ligules are 1 to 1.5 cm long, broadly oblong, sulphur to yellow, cream or pale white having a yellow base. It have numerous disc florets in yellow color measuring 4 to 5 mm long, is five lobed which is gradually expanding upwards corolla tube with sessile glands.
Crown daisy is a great source of minerals and vitamins such as potassium which helps to reduce blood pressure, vitamin B-complex, C, iron and beta carotene which is an antioxidant that helps to prevent lung cancer. It possess bio active chemical compounds such as Benzaldhyde and Alpha – pinene which assist digestion and absorbs nutrients. Consumption of Crown Daisy greens assist fevers, colds, headaches, microbial infections, inflammation, dry eyes, constipation, arteriosclerosis and protect from strokes and kidney stones.
Assist to lose weight
Crown daisy possess chlorogenic acid whch is a type of hydroxycinnamic acid which is found abundantly in coffee beans. The chlorogenic acid helps to slow down the release of glucose into the bloodstream after meal which makes it an ideal choice for weight loss. Moreover, Crown daisy leaves have low content of calories which provides only 22 calories per 100 grams. It has high content of fiber and low in fat which assist weight loss with these healthy greens.
Antioxidant activity
Besides weight loss, chlorogenic acid found in Crown daisy provides antioxidant compounds such as vitamins, flavonoids and carotenoids. Antioxidant provides beneficial effect on human health as it eliminates free radicals and destructive molecules which are associated with heart disease, skin wrinkles, premature aging and cancer. In order to preserve antioxidant effects found in Crown daisy leaves, only cook it slightly.
Overall health
Serving 100 grams of boiled crown daisy provides 270 milligrams of potassium. It has 30% more potassium than similar serving of bananas. Potassium is an essential mineral without which nerve impulses would not be able to travel and muscles won’t be able to contract. The diet having high content of potassium prevents strokes, hypertension, cellulite, bloating, kidney stones and bone loss.
Prevent lung cancer
The study shows that the association between food rich in vegetables provides vitamin A and risk of lung cancer among the Taiwanese study participants. With the use of food frequency questionnaire, consumption of 13 food items and vitamin supplements was examined. Research shows that high intake of Vitamin A rich vegetables is related with lowering chances of lung cancer. The leaves of Crown Daisy with sweet potatoes are effective at lowering the chances of lung cancer shown in the participants.
Traditional uses
Leaves are applied topically for inflammatory afflictions.
Chew the root for pellitory tingling sensation in tongue.
With black pepper, it is used for treating gonorrhea.
The bark is used for treating syphilis.
Crown Daisy greens helps to lower fevers, colds, headaches, microbial infections, inflammations, dry eyes, constipation and arteriosclerosis and prevent strokes and kidney stones.
It is helpful for loss of appetite.
Prepare the tincture from herb which might be useful for acne.
Use it as a gargle or mouth wash for sore throat and mouth inflammation.
Chew fresh leaves to provide relief from mouth ulcers.
Precautions
Side effects such as mild to moderate stomach upset might be experienced with the consumption of Crown Daisy.
Not to be consumed in excess.
People who are allergic to dandelion, ragweed, daisies, sunflower and golden rod should avoid it.
Pregnant and breast feeding women should avoid it due to lack of information.
How to Eat
Greens are used in various Asian cuisines.
In Hong Kong cuisine and Cantonese dishes, it is found in casseroles stews and hot pots.
Leaves are used as a vital ingredient in Taiwanese oyster omlettes.
Young leaves with stem are used to add flavor to soup or is stir fried.
It is used in nabemono which is a Japanese dish.
In Korea, it is used in stews, soups and also used as a side dish.
In Crete, tender shoots are consumed raw or is steamed.
In Japan, petals are used to make fragrant pickle known as kikumi.
