Chrysanthemum Greens

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.

Recipe links

Chrysanthemum Leaves Goma-AE (sweet sesame dressing)