Garland Daisy - Chrysanthemum Coronarium Double Flowered Mix - 100 Seeds
Garland chrysanthemum, botanically Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to East Asia.
It is a leaf vegetable in the genus Chrysanthemum or by some botanists in Leucanthemum. Chrysanthemum coronarium is referred to as tong hao in Chinese (茼蒿), shungiku (春菊) or kikuna (菊菜) in Japanese, ssukgat (쑥갓) in Korean, cải cúc or tần ô in Vietnamese and mantilida (μαντηλίδα) in the local Cretan dialect of the Greek language.
The Garland Daisy is a leafy herb native to the Mediterranean. This annual plant will do best if planted in full sun or partial shade, in moist, well-drained soil. In warmer conditions, the Garland Daisy mayflower prematurely. Traditional to Cantonese cuisine, the young leaves and stems of the Garland Daisy are often used in soups and stir-fry. A leafy herb, the Garland chrysanthemum, Chrysanthemum coronarium, is one of the few annual plants in its genus and has yellow florets grouped in small rayed flower heads and aromatic, bipinnately lobed 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 sown in early spring and fall. The plant is rich in minerals and vitamins, with potassium concentrations at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. In addition, the plant contains various antioxidants (in stem, leaf and root tissues) that have potential long-term benefits for human health.
Sow in Spring, Summer, Autumn in Temperate, Spring & Autumn in Cool, Summer & Autumn in Tropical climate zone. Sow 1-2mm deep, barely cover. Germination in 2-3 weeks at 18-21°C. Space 30cm, Height 100cm
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