Garland chrysanthemums

What are they?

Garland chrysanthemum (Chrysanthemum coronarium) is an annual herb, and grows to between 30-60cm (1-2ft) high. It originates from the Mediterranean area and has spread throughout Europe and as far as Africa and Asia. It is very popular as a green vegetable in Japan, China and Taiwan. 

Uses

The Chinese sometimes stir-fry garland chrysanthemum as a vegetable on its own. It can also be used in soup. To make a quick oriental soup, simply flavour boiling water with a little miso paste, shreds of lean pork, chicken or tofu and add the chrysanthemum leaves - either alone or with other suitably mild flavoured vegetables such as lettuce, or fresh mushrooms. Season with light soy sauce, and serve.

As a general rule add leaves to cooked dishes at the last minute, as they become bitter if overcooked. The young leaves can be used raw in salads, mixed with other leafy greens or with tomatoes, bean sprouts and served with sesame oil dressing. Garland chrysanthemums are an essential ingredient in Chinese chop suey greens. The flavour becomes very strong as the plant matures towards flowering, but cutting back encourages fresh, milder flavoured new growth.

Preparation & storage

Wash well in several changes of cold water before use. Best eaten freshly harvested.

Seasonality

It can be planted under cover in the autumn so early crops can be available from spring through to autumn

LOOK IN ON OUR MISCELLANIOUS RECIPES ON KITCHEN COOKING BOARD FOR STIR FRY RECIPE FOR THIS FLOWER/VEG