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070  Chrysanthemum coronarium L.

Asteraceae

Nome comune: Crisantemo giallo ; Fior d'oro; Anello del Papa

It is popular in Korean traditional soups, stews, hot pots, and casseroles, Cantonese cuisine, especially in the cuisine of Hong Kong, and in the Japanese in Nabemono . Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure. The leaves are an important ingredient in Taiwanese Oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Crete, Greece, a variety of the species called mantilida (ľa?t???da) has its tender shoots eaten raw or steamed by the locals. A leafy herb, the Garland chrysanthemum is one of the few annual plants in its genus and has yellow florets grouped in small rayed flower heads and aromatic, bipinnately lobed leaves. 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.