Crown daisy, also known as chrysanthemum greens, is a leafy green vegetable that is commonly used in Asian cuisine. It has long, thin, bright green leaves that grow in a rosette pattern and small, yellow, daisy-like flowers.
Crown daisy prefers temperate growing conditions and can be grown as an annual or perennial depending on the climate. It prefers well-drained soil that is rich in organic matter and has a pH range between 6.0-7.0. Crown daisy requires full sun exposure and regular watering, but can tolerate some drought conditions. It grows best in cool to mild temperatures, with an ideal range between 60-75°F (15-24°C).
Crown daisy leaves can be harvested when they are young and tender, typically around 4-6 weeks after planting. The leaves should be harvested regularly to promote new growth and prevent the plant from bolting. The flowers can also be harvested and used in salads or as a garnish.
Crown daisy is low in calories and is a good source of vitamins A and C, as well as minerals such as potassium and calcium. It is also rich in antioxidants and has been shown to have anti-inflammatory properties.
Crown daisy is commonly used in Asian cuisine, particularly in Korean, Japanese, and Chinese dishes. It is often used in salads, soups, stir-fries, and pickled dishes. The leaves can also be used as a wrap for meat or rice dishes.
Crown daisy has been shown to have a number of health benefits, including reducing inflammation, improving digestion, and boosting the immune system. It has also been shown to have anti-cancer properties and may help to reduce the risk of certain types of cancer. Additionally, crown daisy is high in fiber, which can help to improve digestive health and reduce the risk of heart disease.