shungiku chrysanthemum - Gardening
Although the Japanese name for edible chrysanthemum greens is shungiku, or spring chrysanthemums, the peak season for these vegetables is actually winter, from November to March. The shungiku’s spiky ... Shungiku are the leaves of the Garland Chrysanthemum.
Understanding the Context
They have a unique herbal flavor and are widely used all over eastern Asia. While they make a great addition to soups and stews, I love using them ... Chrysanthemum leaves, known as tong hao (茼蒿) in Mandarin and shungiku (春菊) in Japanese, are a popular leafy green in East Asian cooking. With a mild bitterness, they are comparable in flavour to ...
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Key Insights
SFGate: PLANT OF THE WEEK / Chrysanthemums add zip to Asian dishes, faux or not Who knew that chrysanthemum greens would have anything to do with chop suey and Early American kitsch? Chrysanthemum or chop suey greens were added to that mystery-ingredient dish rumored to have ... PLANT OF THE WEEK / Chrysanthemums add zip to Asian dishes, faux or not