Fauna
Flower

Garland Daisy

Glebionis coronaria

Also 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
Garland Daisy reference1 / 7
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Not EvaluatedConservation statusIUCN Red List categoriesLCNTVUENCREWEXNot Evaluated — not placed on the risk ladderRed List categories, explained →
Key facts
Diet & preySunlight, 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)
Classification
  1. OrderAsterales
  2. FamilyAsteraceae
  3. GenusGlebionis
  4. SpeciesGlebionis coronaria
Range & activity
Range data is not available yet.
Safe observation
Interaction riskLow
  1. Low
  2. Moderate
  3. High
  4. 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.
Related species
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