Vegetable
garland chrysanthemum
Photo description: Six photos. The first three show a leafy green with more prominent thin stalks and coriander-like (sharper, more jagged) leaves. The last three show a leafy green fanning out from a common bottom that has circular-edged leaves.
| English | garland chrysanthemum, chrysanthemum greens, crown daisy, tong ho |
| Scientific | Glebionis coronaria (formerly Chrysanthemum coronarium) |
|
Hong Kong
Cantonese |
茼蒿, 皇帝菜
tung4 hou1, wong4 dai3 coi3 |
| Teochew |
茼蒿
dang o, dang orh |
|
Taiwan
Mandarin |
茼蒿, 春菊, 打某菜
ㄊㄨㄥˊ ㄏㄠ , ㄔㄨㄣ ㄐㄩˊ , ㄉㄚˇ ㄇㄡˇ ㄘㄞˋ |
|
China
Mandarin |
茼蒿, 菊花菜, 蓬蒿, 蒿子杆
Tónghāo, júhuā cài, pénghāo, hāozi gǎn |
| Korean |
쑥갓
ssukgat |
| Japanese |
春菊 (シュンギク)
shungiku |
Taste
savory
Weight
🥜
Length
🖋
Disambiguation
There are two kinds of garland chrysanthemum: one with a broader rounder leaf, and one with narrower, spikier leaves.
To differentiate between the two, people in Hong Kong call them 茼蒿 and 皇帝菜 respectively. People in Taiwan call them 大葉茼蒿 (literally big leaf garland chrysanthemum) and 山茼蒿 respectively.
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