Glebionis coronaria is an annual herbaceous plant in the family Asteraceae, native to the Mediterranean and naturalized in regions of East Asia and North Africa. It is commonly known as crown daisy or garland chrysanthemum. The genus name Glebionis derives from the Latin gleba, meaning “soil” or “field,” referring to its growth in cultivated or disturbed ground, while the species epithet coronaria comes from the Latin corona (“crown” or “garland”), reflecting the historical use of its flowers in wreaths and ornamental garlands. The species was formerly classified in the genus Chrysanthemum and is still sometimes referred to as Chrysanthemum coronarium in older literature.

The plant grows upright with branching stems and deeply lobed, aromatic leaves. It produces yellow, daisy-like flower heads typical of members of the Asteraceae family. Glebionis coronaria is well adapted to temperate climates and grows rapidly, often cultivated as a leafy vegetable. In East Asian cuisines, particularly in Japan and China, it is valued for its tender leaves and distinctive herbal aroma. In Japan it is commonly known as shungiku (春菊), meaning “spring chrysanthemum,” and is widely used as a seasonal green.

As a food source, the young leaves and stems of Glebionis coronaria are consumed fresh or cooked. They are frequently used in soups, stir-fries, and hot pot dishes, where their slightly bitter, aromatic flavor complements other ingredients. In Japanese cuisine the leaves are often added to dishes such as sukiyaki or nabemono (hot pot preparations). The plant’s flavor is influenced by aromatic compounds typical of the Asteraceae family, contributing both herbal and slightly pungent notes.

Nutritionally, Glebionis coronaria contains dietary fiber, vitamins such as vitamin A, vitamin C, and folate, and minerals including potassium and calcium. The leaves also contain various phytochemicals such as flavonoids, phenolic acids, and terpenoid compounds that contribute to antioxidant activity observed in laboratory studies. Essential oils in the plant are responsible for its distinctive aroma and may include compounds such as camphor-like terpenes and other volatile constituents.