Harvested
(rough estimate due to natural conditions {weather, pests etc})
September / October
Benefits of Chrysanthemum Greens
- excellent source of potassium, fiber, vitamins A and C, calcium, and flavonoids.
Storage Tips
- Chrysanthemum leaves will keep for a couple of days when stored in a plastic bag in the crisper drawer of the refrigerator.
Culinary Tips
- 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.
