Chrysanthemum greens are edible leaves from the garland chrysanthemum plant, often used in salads and cooked dishes. The plant’s stems can also be eaten. They are nutritious but can become bitter if overcooked or if the plant has bloomed. They are becoming more available in specialty food markets.
Sometimes referred to as kitchen chrysanthemums, chrysanthemum greens are simply the green leaves that form part of garland chrysanthemum, a plant that has several edible portions. The greens of the plant can be used in cooked dishes as well as being an excellent ingredient in numerous salads.
Edible chrysanthemum plants bear a striking resemblance to the ornamental chrysanthemum that is popular in many flower gardens. Unlike the ornamental type, edible chrysanthemums are often grown and harvested not only for the greens, but also for the plant’s stems. When cooked, the stems are very tender and can often be used in recipes in place of asparagus stems.
Chrysanthemum greens can be cooked in a similar way to turnip greens, collard greens, or mustard greens and seasoned with herbs and other seasonings. As an additive to stews and casseroles, chrysanthemum greens are a great way to add a splash of green color to dishes, as well as enhance the overall flavor of the dish.
Often, chrysanthemum greens are a much darker shade than iceberg lettuce, but not quite as dark as spinach leaves. Using a blend of lettuce, spinach, and chrysanthemum greens can make for a dramatic looking green salad, with nothing more than a nice vinaigrette dressing and maybe some dried cranberries. Similarly, finely chopping chrysanthemum greens will produce a product that can easily be used in sauces that are made along the same lines as spinach dip.
One thing to keep in mind about chrysanthemum greens is that once the garland chrysanthemum has started to bloom, the greens will taste bitter rather than spicy. Also, overcooking vegetables can lead to a chance in the flavor that has a bitter undertone. Cooking or steaming chrysanthemum greens over low heat and making sure you use young greens will produce a superior taste. When using chrysanthemum greens in a stir-fry recipe, be sure to add them as one of the last ingredients.
While chrysanthemum greens aren’t widely available in supermarkets, some specialty food markets and health food stores are starting to pay more attention to the greens, as they contain more nutrients than many leafy green foods. At the moment, chrysanthemum greens tend to be more expensive than other fresh produce options, but the taste is worth the expense. Look for chrysanthemum greens with several different names, such as Chop Suey, Shingku, or Tong Ho Choi greens.
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