Dar Ġużeppa Debono is inviting you to our fundraising charity concert on our rooftop under the stars on Thu, 21 Sep 2023 from 6 pm in Ghajnsielem, Gozo. Come and enjoy the acoustic and soul
Did you know that Crown Daisy is found on Gozo and can be used as a substitute for Camomile?
Author of, Weeds For Health On Gozo, Heléna Szöllősy shares everything you need to know about the wild plants that make up Gozo’s unique and diverse flora. Enjoy learning about the healing benefits and many usages of Crown Daisy which flowers on Gozo from January till July.
Botanical Name: Glebionis coronaria - L. Synonyms: Chrysanthemum coronarium Family Name: Asteraceae or Compositae Maltese Name: Lellux Common Names: Chop-Suey Greens, Garland chrysanthemum, Chrysanthemum greens, Edible chrysanthemum, Shungiku Meaning of the Name: Glebionis, from Latin gleba, ’soil,’ and -ionis, ’characteristic of,’ of uncertain application coronarium, from Latin corona ’crown’; coronaria, used for garlands, or pertaining for garlands. Chrysanthemum (Plinius), from Greek chrysos ’gold’ and anthemon ’flower,’ referring to the colour of the capitula
A leafy herb, the garland crown daisy 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.
On Gozo it flowers from January till July. 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.
- Habitats: Cultivated ground and waste places, soil dumps
- Range: Native to the Mediterranean region and East Asia
- Status for Malta: Indigenous. Originating from Maltese islands. Very common in the wild.
- Parts Used: flowers, leaves, seeds
- Herbal Actions: Aromatic, Bitter, Expectorant, Purgative, Stomachic
- Main Active Constituents: antioxidants, alpha pinene, benzaldehyde, dietary fibre, minerals (iron, calcium, potassium), vitamin A (beta-carotene), vitamin B complex, vitamin C
- The flowers are aromatic, bitter, and stomachic. They are used as a substitute for camomile (Chamaemelum nobile).
- The leaves are expectorant and stomachic and the bark is purgative. There is a high content of a high Vitamin A intake and greens like Crown Daisy have protective effects against the development of lung cancer.
- Extracts from Glebionis coronarium var. spatiosum have been shown to inhibit the growth of Lactobacillus casei, a beneficial human intestinal bacterium.
- The bark is used in the treatment of syphilis.
- In conjunction with black pepper, it is used in the treatment of gonorrhea.
- The flowers, leaves, seed, young shoots, and stems are all edible.
- Flowers – raw. Blanch them briefly and add to salads. The centre of the flower is bitter so only the petals are normally used.
- In Japan, the petals are used either fresh or dried in salads, with fish, and in soups and pickles. Crown daisy called also Shungiku is also an essential ingredient in Japanese hot-pots, Chinese stir-fries and many Taiwanese, Korean and Vietnamese dishes
- The plant’s greens are used in many Asian cuisines. In Crete, a variety of the species called mantilida has its tender shoots eaten raw or steamed by the locals.
- Fresh young leaves are high in vitamin A and are an interesting ingredient in leafy salads.
- The sprouted seeds are also eaten in salads or as a snack.
- Young shoots are really aromatic and the stems can be eaten raw or cooked.
- A repellent
- Possibly a good companion plant, protecting neighbouring plants from caterpillars.
PRECAUTIONS: None known.
Make This! Stir Friend Chrysanthemum Greens With Ginger
- 1 bunch of crown daisy greens
- 1knob ginger
- 2 tbsp soy sauce
- 2 1/2 tbsp honey
- 1 dash of sesame oil
- Wash the crown daisy greens, drain the excess water really well, and cut into 4 even lengths.
- Julienne half of the ginger and grate the other half.
- Mix with the soy sauce and honey, then set aside.
- Heat a frying pan and coat the pan with sesame oil.
- Start stir-frying with the stems of the chrysanthemum greens.
- Add the leaves, and briefly stir-fry.
- Pour in the Step 2 mixture at once, and stir-fry over high heat.
- Serve when the ginger and soy sauce are well blended with the chrysanthemum greens.
Author : Heléna Szöllősy. Editor: GITH
Helena is an expert on the medicinal properties of plants having trained in Herbal Medicine and Naturopathy, specialising in Phytotherapy including Homeopathy, Aromatherapy, Apitherapy and Bach Flower Therapy.
Information on the traditional uses and properties of herbs is provided in this book for educational purposes only and is not intended as medical advice. This information is not intended to be used to diagnose, prescribe or replace professional medical care. If you have any serious health concerns, you should always check with your healthcare practitioner before self-administering herbs. Please also undertake your own research when foraging. Some wild plants are endangered and are protected by law.