Flower · GBIF taxon 7627205
Garland Daisy
Glebionis coronariaAlso known as Crown Daisy, Shungiku, Chop Suey Greens, Edible Chrysanthemum
Garland daisies erupt in vibrant yellow and cream blossoms throughout spring, thriving across Mediterranean coastal plains and sunny, disturbed soils worldwide. Widely cultivated across East Asia as a traditional leafy vegetable known as tong hao or shungiku, the foliage releases a sharp, aromatic herbal scent when crushed. In non-native climates such as southern California, vigorous seed dispersal allows it to colonize disturbed grasslands and displace local flora.
FloweringAnnualAromatic

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—observations
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Not EvaluatedConservation statusIUCN Red List categoriesLCNTVUENCREWEXNot Evaluated — not placed on the risk ladderRed List categories, explained →
Diet & prey
- Sunlight
- Water
- Soil Nutrients
Predators
- Aphids
- Snails
- Leafminer Flies
ThreatsWeed management herbicides, land clearing, overgrazing
HabitatsDisturbed meadows, roadsides, agricultural fields, coastal scrub
Life spanAnnual (single growing season)
Size / weightNot available
Classification
- OrderAsterales
- FamilyAsteraceae
- GenusGlebionis
- SpeciesGlebionis coronaria
Range data is not available yet.
Interaction riskLow
- Low
- Moderate
- High
- Very high
- Why interaction risk is low
- Safe to observe at a normal distance.
Responsible observation
- Identification: Look for distinct two-toned petals featuring creamy white tips and bright yellow bases.
- Aroma Check: Gently rub a stem or leaf to detect its distinctive, pungent herbal fragrance.
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