Garland Chrysanthemum Botanical Name: Chrysanthemum coronarium

General Description/History: The young leaves may be eaten raw but are more usually stir-fried as a vegetable or used as the leafy ingredient in simple soups. It is frequently an ingredient in Japanese sukyaki and clear soups. Add them to cooked dishes at the last minute, as they become bitter if overcooked. The flowers of these species are dried and infused as an herbal tea.

Alternative Names: Chinese: tong ho English: chrysanthemum greens Japanese: shungiku

Availability:  Month  Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec   Availability                                                                         All Year