The rules for posting are simple!

1. Every Friday post a photo that includes one or more flowers.
2. Please only post photos you have authority to use.
3. Include a link to this blog in your post -
4. Leave the link to your FloralFridayFoto post below on inlinkz.
5. Visit other blogs listed ... comment & enjoy!

When to Post:
inlinkz will be available every Thursday and will remain open until the next Wednesday.

Thursday 26 September 2013


The garland chrysanthemum (Chrysanthemum coronarium syn. Leucanthemum coronarium) is a species of flowering plant in the aster family, Asteraceae. It is native to the Mediterranean and East Asia. It is used a leaf vegetable. Other English language common names include chrysanthemum greens, edible chrysanthemum, chop suey green, crown daisy, and Japanese-green.

A leafy herb, the garland chrysanthemum is one of the few annual plants in its genus. It has yellow ray florets grouped in small 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, although toxic (dioxin) properties have also been observed. Extracts from C. coronarium var. spatiosum have been shown to inhibit growth of Lactobacillus casei, a beneficial human intestinal bacterium."

The plant’s greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavour soup and stir-fry. In Japan, it is used in nabemono. Korean cookery uses the greens in soups, stews, and alone as a side dish or (banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.In Crete, a variety of the species called mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals.

Join me for Floral Friday Fotos by linking your flower photos below, and please leave a comment once you have done so!


  1. The waterdrops on the petals are very pretty.

  2. Informative detail behind the beauty of this lovely flower. Fascinating.

  3. These are such cheerful flowers - I had no idea of their many uses; thanks for sharing (and hosting) Nick. Happy weekend!

  4. Super! It's so very interesting for me to read about ... and of course a wonderful pict you show us :)

    I'm participate with a Garden Story On floralfridayfoto here again. There was a little Festival for Artists in Augsburg ...

    Cheers Heidrun

  5. How interesting! I had no idea that any chrysanthemums were edible!

  6. I love the little waterdrops, amazing blossoms!
    Wish you a nice weekend,

    Thanks if you visit my blog