Chrysanthemum Greens

(rough estimate due to natural conditions {weather, pests etc})

September / October

excellent source of potassium, fiber, vitamins A and C, calcium, and flavonoids.

Chrysanthemum leaves will keep for a couple of days when stored in a plastic bag in the crisper drawer of the refrigerator.

Chrysanthemum leaves are tender & slightly crunchy with mild, grassy, & sweet flavor. The herbaceous flavor is similar to that of mustard greens, & the leaves also have a bitter bite that becomes more pronounced the longer the leaves are allowed to stay on the plant.
best suited for both raw & cooked applications such as steaming, sautéing, stir-frying and boiling.
They can be used raw or slightly wilted in salad preparations instead of dandelion greens, endive, & kale.
Chrysanthemum leaves are also an important ingredient in Chinese hot pot, Taiwanese oyster omelets, chop suey, and other soup dishes.
For best flavor do not overcook as the delicate leaves need only 30-60 seconds of heat and will become bitter and mushy if overdone.
Chrysanthemum leaves can also be lightly battered and fried into tempura. Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, & other leafy greens.