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Glebionis, Crown Daisy, Edible Chrysanthemum, Garland Chrysanthemum 'Shungiku'

Glebionis coronaria

Family: Asteraceae (ass-ter-AY-see-ee) (Info)
Genus: Glebionis
Species: coronaria (kor-oh-NAR-ee-uh) (Info)
Cultivar: Shungiku
Additional cultivar information:(aka Komi Shungiku Salada)
Synonym:Chrysanthemum coronarium




Water Requirements:

Average Water Needs; Water regularly; do not overwater

Sun Exposure:

Full Sun


Unknown - Tell us

Foliage Color:




18-24 in. (45-60 cm)

24-36 in. (60-90 cm)


12-15 in. (30-38 cm)


Not Applicable

Where to Grow:

Unknown - Tell us



Bloom Color:

Bright Yellow

White/Near White

Bloom Characteristics:

Unknown - Tell us

Bloom Size:

Unknown - Tell us

Bloom Time:

Late Spring/Early Summer

Mid Summer

Late Summer/Early Fall

Other details:

Unknown - Tell us

Soil pH requirements:

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

7.6 to 7.8 (mildly alkaline)

Patent Information:


Propagation Methods:

From seed; sow indoors before last frost

From seed; direct sow after last frost

Seed Collecting:

Allow seedheads to dry on plants; remove and collect seeds


This plant has been said to grow in the following regions:

Los Altos, California

Kensington, Connecticut

Clarkson, Kentucky

Charlotte, North Carolina

Scappoose, Oregon

Summer Lake, Oregon

Spokane, Washington

Walla Walla, Washington

Madison, Wisconsin

show all

Gardeners' Notes:


On Mar 14, 2013, dhijana from Charlotte, NC wrote:

I grow this wonderful green all winter long here in Charlotte NC in our hoop house. It is a key ingredient in our winter Super Salad mix and our Harmony Gardens customers love the flavor burst it gives the salad mix (as do I).


On Aug 27, 2009, grownut from Clarkson, KY wrote:

This is one of my favorite asian greens. Harvest young when the leaves are tender or it will get bitter. If you aren't expecting the minty flavor it can throw you. I pinch off the youngest leaves as they grow and can get plenty through July if the weather has not been too hot and dry. Treat it much as you would leaf spinach in cooking...it is great in stir fry and light soups if added at the last minute.


On Jun 9, 2007, rebecca101 from Madison, WI (Zone 5a) wrote:

I grew Shungiku one year as an edible - but boy, was it nasty! :-) The leaves were extremely bitter and unpleasant tasting to me. (And I generally do love Asian greens.) It's possible that I harvested them at the wrong time or something though, as I had no idea what I was doing at the time.

However, even after I deemed the plant inedible, I kept it around for the flowers, which were quite pretty. Little, happy bright yellow. The plant grew over 3' tall for me, and was rather floppy and messy looking - best for a wildflower type of garden.


On Dec 3, 2002, Weezingreens from Seward, AK (Zone 3b) wrote:

Edible Chrysanthemum is used in oriental cooking in Japan, China, and Vietnam. It is a leafy plant that grows well in cooler climates, but tends to go to flower in warmer climes. The leaves are finely cut, narrow in some varieties and wider in others. The foliage is silvery green with a strong flavor, so use sparingly. It can be used in stir-fry, steamed, sauteed, & soup. The flowers can be added to salads. Harvest the leaves when the plant is an older seedling.