Crown daisy

Crown daisy , or Shungiku (scientific name: Glebionis coronaria) is an annual herb native to the Mediterranean region and belonging to the genus Glebionis of the Asteraceae family. The plant is 20 to 60 cm tall, and all the plants are hairless. The leaves are oblong and pinnately compound (so-called "pinnate bifid"). It produces flowers consisting of head and tongue-shaped flowers, 3 to 4 cm in diameter, from April to May. The head flower is yellow and the tongue flower is white with a yellow background. It is ornamental, but the leaf stalks are edible. The season is from November to March, and the plants are harvested when they reach 20 to 30 cm in height. It is cooked in one-pot dishes such as sukiyaki and shabu-shabu, tempura, boiled vegetables, and sesame paste. The leaf stalks have a distinctive aroma and taste, so there are different tastes. The flower name comes from the Asteraceae flower that blooms in spring.

Word of the flower

Flower Information＜/h2>
Common name: Crown daisy , scientific name:Glebionis coronaria , origin: Mediterranean, height: 20 to 60 cm, hair: the whole plant glabrous, leaf: oblong twice pinnate compound leaves (so-called. Chrysanthemum leaves), leaf arrangement: alternate, petiole: no leaves: leaves and stems have a stem and leaf edge: serrated flowering time: April-May, florets of: heads and rayed flower, flower color: yellow, yellow to white picotee, flower diameter: 3-4 cm, fruit: achenes, uses: ornamental, leaf stems are edible season: 11--March, harvest plant: nabemono dishes such as food: Sukiyaki, Shabu Shabu, Tempura, and boiled with Sesame, remarks: unique scent and taste divides the favorite 20-30 cm.

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