Chrysanthemum Greens
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Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum. Similar in appearance to the ornamental variety chrysanthemum, both the greens (leaves) and stems of the garland chrysanthemum are harvested for use either fresh or to be cooked for salads, soups, stews, and stir-fried dishes. Two varieties of this plant are commonly added to Asian dishes: the small leafed chrysanthemum and the broad leaved chrysanthemum. While other varieties exist such as the Maiko and the Tiger Ear, the small or serrated leaf and round or broad leaf are the most common. As a popular green in Asian food dishes, garland chrysanthemum has a distinctive bite to the flavor, providing a tangy taste that increases with the age of the leaf. If the plants begin to flower, the stems and leaves will become bitter tasting and have aged past their prime use.
The garland chrysanthemum can be prepared by serving it fresh or by steaming, blanching, or sautéing the greens and stems. Overcooking however, will produce a bitter tasting flavor, so maintain a lower heat and cook until tender and lightly tangy in taste. The greens or this plant may also be referred to as: chrysanthemum greens, edible chrysanthemum, cooking chrysanthemum greens, Japanese greens, chop suey greens, choy suy greens, crown daisy chrysanthemum, round leaf or small leaf chrysanthemum, shingiku, shunigku, shungiku, shigiku, kikuna, tong hao, hao zi gan, tong ho, tung ho, tong ho choi, or tan.
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Greens Preparation | Greens Cooking | Tips
Greens
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.
The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.
Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.
A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.
Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
Refers to the leaves of the dandelion plant, which are considered a weed in the United States, but are actually one of the most vitamin rich foods available.
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