Herb latin name: Chop-Suey Greens,Chop-Suey Greens Extract

Latin name: Chrysanthemum coronarium spatiosum

Family: Compositae

Medicinal use of Chop-Suey Greens: The leaves are expectorant and stomachic. In conjunction with black pepper it is used in the treatment of gonorrhoea. The flowers are aromatic, bitter and stomachic. They are used as asubstitute for camomile (Chamaemelum nobile). The bark is purgative, it is used in the treatment of syphilis.

---

Habitat of the herb: the herb: Cultivated ground and waste places.

Edible parts of Chop-Suey Greens: Young shoots and stems - raw or cooked. Strongly aromatic, they are used as a flavouring or as a vegetable. Cooked leaves become bitter if overcooked at a high temperature. Young leaves are excellent in salads. The leaves quickly wilt once they have been picked so it is best to harvest them as required. They contain about 1.85% protein, 0.43% fat, 2.57% carbohydrate, 0.98% ash. They are rich in vitamin B1, contain a moderate content of vitamin C and a little vitamin A. Flowers - raw. Blanched briefly and added to salads. The centre of the flower is bitter so only the petals are normally used. A fragrant pickle known as "kikumi" is made from the petals in Japan.

Other uses of the herb: Possibly a good companion plant, protecting neighbouring plants from caterpillars etc. There is a report that secretions from the roots can be effective in controlling nematodes in the soil, but this has not been substantiated.

Propagation of Chop-Suey Greens: Seed - surface-sow in spring to early autumn in situ. The seed usually germinates within 10 - 18 days at 15℃. Successional sowings can be made at intervals of a few weeks in order to ensure a constant supply of young plants. Autumn sowings succeed in mild areas. An autumn sowing under cover will often supply leaves all winter.

Cultivation of the herb: Cultivated ground and waste places.

Known hazards of Chrysanthemum coronarium spatiosum: None known

Herb latin name: Chop-Suey Greens,Chop-Suey Greens Extract

Latin name: Chrysanthemum coronarium spatiosum

Family: Compositae

Medicinal use of Chop-Suey Greens: The leaves are expectorant and stomachic. In conjunction with black pepper it is used in the treatment of gonorrhoea. The flowers are aromatic, bitter and stomachic. They are used as asubstitute for camomile (Chamaemelum nobile). The bark is purgative, it is used in the treatment of syphilis.

---

Habitat of the herb: the herb: Cultivated ground and waste places.

Edible parts of Chop-Suey Greens: Young shoots and stems - raw or cooked. Strongly aromatic, they are used as a flavouring or as a vegetable. Cooked leaves become bitter if overcooked at a high temperature. Young leaves are excellent in salads. The leaves quickly wilt once they have been picked so it is best to harvest them as required. They contain about 1.85% protein, 0.43% fat, 2.57% carbohydrate, 0.98% ash. They are rich in vitamin B1, contain a moderate content of vitamin C and a little vitamin A. Flowers - raw. Blanched briefly and added to salads. The centre of the flower is bitter so only the petals are normally used. A fragrant pickle known as "kikumi" is made from the petals in Japan.

Other uses of the herb: Possibly a good companion plant, protecting neighbouring plants from caterpillars etc. There is a report that secretions from the roots can be effective in controlling nematodes in the soil, but this has not been substantiated.

Propagation of Chop-Suey Greens: Seed - surface-sow in spring to early autumn in situ. The seed usually germinates within 10 - 18 days at 15℃. Successional sowings can be made at intervals of a few weeks in order to ensure a constant supply of young plants. Autumn sowings succeed in mild areas. An autumn sowing under cover will often supply leaves all winter.

Cultivation of the herb: Cultivated ground and waste places.

Known hazards of Chrysanthemum coronarium spatiosum: None known