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Edible chrysanthemum
Glebionis coronaria
Edible chrysanthemum: fast-growing Asian leafy vegetable, easy to cultivate. Mild aromatic flavor, ideal for stir-fries and soups.
Description
Edible Chrysanthemum – Glebionis coronaria
Introduction
The edible chrysanthemum, also known as crown daisy, is a leafy vegetable still little known in Europe but highly valued in Asian cuisine. Easy to grow and fast-maturing, it produces tender leaves with a mild, aromatic and slightly herbal flavor. Both ornamental and edible, it fits perfectly into the home vegetable garden.
Origin and botanical family
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Origin: Mediterranean basin and East Asia
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Family: Asteraceae
This vegetable has been cultivated for centuries in China, Japan and Korea for both its culinary and nutritional qualities.
Botanical description
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Type: annual plant
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Mature height: 40–80 cm
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Growth habit: upright and branching
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Foliage: bright green, deeply cut, tender
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Flowering: bright yellow, also edible when harvested young
Sowing and growing conditions
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Sowing period: March to may, outdoors or under cover
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Germination temperature: 15–20 °C
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Germination time: 7–14 days
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Sowing depth: 1 cm
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Spacing: 20 cm between plants, 30 cm between rows
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Soil: light, fertile, well-drained, humus-rich
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Exposure: mild sun or partial shade
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Thinning: keep the strongest seedlings
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Water needs: regular watering without excess
Maintenance and care
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Weed regularly to avoid competition
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Pinch young plants to encourage bushier growth
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Harvest frequently to delay flowering
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Very low disease sensitivity, easy to grow
Harvest
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Period: 30–45 days after sowing
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Method: cut young leaves and tender stems
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Yield: successive harvests over several weeks
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Storage: best eaten fresh, up to 2–3 days refrigerated
Garden uses
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Ideal for borders or intercropping
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Well suited to natural gardens and permaculture
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Good rotation crop after fruiting or root vegetables
Culinary uses
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Flavor: mild, slightly bitter and aromatic
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Uses: stir-fries, soups, wok dishes, warm salads
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Tip: add at the end of cooking to keep leaves tender
Ecology, curiosities and benefits
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Attracts pollinators when flowering
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Staple vegetable in traditional Asian cuisine
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Suitable for container growing on balconies
The edible chrysanthemum is an original, fast-growing and easy vegetable. Decorative, healthy and versatile in the kitchen, it is an excellent choice for adventurous gardeners.
Features
- Common name : Edible chrysanthemum
- Category : herbe aromatique
- Time to sow seeds : April to May
- Harvest : July to September.
- Use : Herbal tea, prepared meals and salad
Specific References
- EAN13
- 3262810820507
Expédition & livraison
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As soon as you place your order your plants are selected
Each order is processed individually.
Plants are packed, staked and labeled.
Packaging is carefully implemented to avoid any problems.
Packages are ready to be shipped.
Our delivery methods
Shipping of our plants throughout Europe (except overseas and islands).
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