Edible Chrysanthemum – Tần Ô
Vegetative Description: Green, serrated looking leaves look much like the ornamental Chrysanthemum varieties, only broader and leafier. There are also two other varieties: One with round, thick leaves and the other has finely, feathery, serrated leaves with long, stalk like stems (komi shungiku salada in Japanese).
Vietnamese Name: Tần Ô, Rau Cú, Caỉ Cúc
Common Culinary Name: Edible Chrysanthemum, Garland Chrysanthemum, Chrysanthemum Greens, Chop Suey Greens Botanical Family & Name : Asteraceae, Chrysanthemum Coronarium Vegetative Description: Green, serrated looking leaves look much like the ornamental Chrysanthemum varieties, only broader and leafier. There are also two other varieties: One with round, thick leaves and the other has finely, feathery, serrated leaves with long, stalk like stems (komi shungiku salada in Japanese). Native Habitat & Ecology: All throughout Asia Tasting Note: Strong, bitter Chrysanthemum flavor Culinary Uses: Chopped up and cooked in soups, used in sautes. Medicinal Uses: Vitamin B rich Propagation: Easily cultivated through seeds. Other Names: Shungiku (Japanese), Tong Ho (Chinese)