UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 11 
Garland Chrysanthemum ( Chrysanthemum corona rium) . (Fig. 9) 
Chinese name : Tung-ho-choi 
Japanese name: Shin-giku 
Leaf: Cleft into many parts or multified ; margins incised and closely placed; 
3 to 5 inches long; iy 2 to 2 inches broad; smooth and light green. 
Petiole: Green, flat. 
Odor: Characteristic of chrysanthemums. 
The plant is a herbaceous annual and is a native of the Mediter- 
ranean regions. Two varieties are cultivated in Hawaii — one with 
narrow but finely divided leaves and the. other with broader leaves 
not so conspicuously divided. The former is known in Japanese 
as chu-ba-shun-giku. and the latter as oba shun-giku. 
FlGUBE 9. — Garland chrysanthemum 
Garland chrysanthemum is the young seedling stage of Chrysan- 
themum coronarium and is packed in bunches about 8 inches long, 
4 inches wide, and 2 inches thick. Older plants exceeding 12 inches 
are as a rule very fibrous and coarse and unfit for table use. The 
plants when permitted to grow to maturity may attain a height, of 
2 to SV2 feet and bear bright yellow flowers resembling miniature 
chrysanthemums. 
To prepare far the table. — Wash well 1 bunch of garland chrys- 
anthemum. Remove the roots and cut the tops in 2-inch lengths. 
Put in a heated pot 2 teaspoons peanut oil, 1 teaspoon salt, and one- 
half cup water. When water begins to boil add the vegetable and 
cook until it is tender. Season and serve hot. 
