Crown Daisy

Crown Daisy is native to the Mediterranean region and has spread extensively through cultivation across East Asia.

• Wild populations occur throughout the Mediterranean basin, from southern Europe to North Africa and the Middle East
• Introduced to East Asia (China, Japan, Korea) centuries ago, where it became naturalized and a dietary staple
• First described by Linnaeus as Chrysanthemum coronarium in 1753
• Has been cultivated in China since at least the Tang Dynasty (618–907 CE) as a vegetable and ornamental
• Now naturalized worldwide in temperate and subtropical regions

Crown Daisy is an erect, branching annual herb with a strong distinctive aroma.

Stems and Leaves:
• Grows 30 to 120 cm tall with fleshy, smooth, slightly grooved stems
• Leaves are bipinnately lobed with narrow, pointed segments
• Two main leaf types: the more finely dissected "small-leaf" variety preferred in Japan, and the broader-lobed "large-leaf" type common in China
• Light to medium green, with a texture that becomes slightly succulent in well-grown plants

Flowers:
• Composite flower heads 2 to 5 cm in diameter
• Two color forms: yellow-rayed and bicolored (yellow with white tips on ray florets)
• The bicolored form is especially ornamental
• Flowering occurs in late spring to summer as days lengthen

Fruit:
• Small achenes with a papery crown, typical of the Asteraceae

Crown Daisy is a nutrient-dense leafy green with significant health benefits.

• Per 100 g raw leaves: approximately 24 kcal, making it an excellent low-calorie green
• Outstanding source of vitamin A (approximately 4,300 IU per 100 g, over 80% of daily value)
• Rich in vitamin C (approximately 22 mg per 100 g), vitamin K, and folate
• Good source of potassium (approximately 270 mg per 100 g), calcium, and iron
• Contains significant antioxidant compounds including flavonoids and carotenoids
• Rich in chlorophyll and dietary fiber
• Contains beneficial phenolic compounds with anti-inflammatory properties
• The bitter compounds stimulate digestion and appetite

Crown Daisy is a fast-growing, cool-season crop that is easy to cultivate.

Planting:
• Direct sow seeds in early spring or late summer for autumn harvest
• Sow seeds 0.5 cm deep, thin to 10 to 15 cm apart
• Rows should be 20 to 30 cm apart
• Seeds germinate in 7 to 14 days at 15 to 20°C

Growing:
• Prefers full sun to partial shade
• Best in fertile, well-drained soil with consistent moisture
• Cool-season crop; becomes bitter and bolts in hot weather (above 25°C)
• Succession sow every 2 to 3 weeks for continuous harvest
• Relatively pest-free; may attract aphids in warm weather

Harvest:
• Leaves can be harvested 30 to 50 days after sowing
• Cut stems 5 to 10 cm above ground level; plants will regrow for multiple harvests
• Harvest before flowering for best flavor and tenderness

Crown Daisy is prized in several major Asian cuisines for its distinctive flavor.

Culinary Uses:
• Essential ingredient in Japanese nabe (hot pot) dishes, particularly sukiyaki and shabu-shabu
• In Korean cuisine, used raw in salads, pickled, or added to stews (jjigae)
• Chinese cooking: stir-fried with garlic, added to soups, or blanched as a side dish
• Young stems and leaves are eaten raw in salads for a peppery, chrysanthemum-like bite
• Flowers are edible and used as garnish or in salads

Other Uses:
• Traditionally used in Chinese medicine to clear heat, detoxify, and soothe sore throats
• Grown as an ornamental for its cheerful daisy flowers
• Used as a companion plant to repel certain insect pests