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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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chrysanthemum the name applied to most of the numerous species of plants of the genus Chrysanthemum in the daisy family. In the western world these plants are well known as a source of garden flowers and florists’ blooms. There is, however, one species which is important in the Orient for its edible leaves and flowers. This is the garland chrysanthemum, Glebionis coronaria (syn Chrysanthemum coronarium). It is mainly in Japan, China, and Korea that its leaves and young shoots are cooked as a green vegetable.