Glebionis coronaria aka Crown Daisy

Glebionis coronaria, formerly known as Chrysanthemum coronarium, is a species of flowering plant in the daisy family. Native to the Mediterranean region, it is cultivated and naturalized in East Asia and scattered locations in North America. This leafy herb is an annual plant with pinnately divided, aromatic, and bipinnately lobed leaves. It produces yellow daisy-like flower heads in spring and summer. The plant thrives in mild or slightly cold climates but tends to prematurely flower in warm summer conditions. Seeds are typically sown in early spring or fall. Aside from its ornamental value, Glebionis coronaria is primarily used as a leaf vegetable. It is known by several English common names such as garland chrysanthemum, chrysanthemum greens, edible chrysanthemum, crowndaisy chrysanthemum, chop suey greens, crown daisy, and Japanese greens. The plant contains high concentrations of minerals and vitamins, including potassium and carotene. However, it also possesses toxic properties such as dioxin. Extracts from a specific variety of this plant have been found to inhibit the growth of Lactobacillus casei, a beneficial human intestinal bacterium. In Asian cuisines, Glebionis coronaria is widely used as an ingredient in stir fries, stews, casseroles, and hotpots. It is particularly popular in China, where it is readily available. The plant's antioxidants, found in its stem, leaf, and root tissues, offer potential long-term health benefits. To get rid of this plant, manual removal or herbicides may be necessary.