The edible chrysanthemum has a distinctive tangy flavor, and deserves to be more popular. Young leaves can be eaten raw or steamed but flavor becomes stronger as the plant matures, cut and come again. Rich in vitamins, minerals, various antioxidants and potassium at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. The plant’s greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles and hotpots. The leaves are an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in nabemono. Korean cookery uses the greens in soups, stews and alone as a side dish or banchan. In a hotpot, it is added at the last moment to the pot to avoid overcooking. Leaves are expectorant and stomachic. Also known as chrysanthemum greens, edible chrysanthemum, chop suey green, crown daisy and Japanese-green. Tags: Color: Green, Season: Spring Fall.
Chrysanthemum coronarium is a species of flowering plant in the aster family, Asteraceae. It is native to the Mediterranean and East Asia. It is used as a leaf vegetable. Delicious chopsuey greens recipes