Chrysanthemum Flower Whole


Botanical Name: Chrysanthemum morifolium

Common Name:

  • English:  (Asteraceae); tangho, eetbare krisant, tong hao, tong-mo; tangho, Tangho, shungiku, shun giku, chrysanthemo, tangho, Ju hua
  • Also, known as: chop suey greens, garland chrysanthemum, tangho, Japanese greens

Origin: China

Harvested: Cultivated

Parts Used: Flowers

General Information:

The young plants (seedlings) with their soft, pale green and lobed or dissected leaves are used. They are strongly aromatic. The plant is an annual herb with much-branched stems of about 1 m (3 ft) high bearing toothed or deeply dissected leaves and yellow to orange flower heads. The plant is indigenous to the Mediterranean region but culinary uses have developed in China and Japan.1 The plant also called crown daisy. Related flavor plants include the common or florist chrysanthemum (Ju Hua in Chinese), which has special cultural and symbolic significance in China and Japan1 and costmary or alecost (C. balsamita), formerly used in Europe to flavor beer and ale. In warm regions, chop suey greens can be grown throughout the year. Seeds germinate very easily and the plants are tolerant of cold and drought but do best when grown in well-drained fertile soil and watered regularly. The herb is produced by sowing seeds at regular intervals to ensure a continuous supply of seedlings.

How to use:


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