Chrysanthemum Greens

Also known as Chop suey Greens or Shungiku, edible chrysanthemums are a delicious salad or cooking green with a really unique flavour; spiced, herbal & slightly citrus, they're one of our favourites to have raw in salads or add to a stir fry!

The trick to preparing chrysanthemum greens is to not overcook them, they turn from fresh, delicious and bright green to mushy, slimy clumps in a matter of seconds, so be vigilant with the cooking time - they don't need more than 30 seconds of high heat!

The Japanese will pair chrysanthemum greens with a sesame dressing; the nuttiness of the dressing is a great contrast to the grassiness of the plant. A classic version of Japanese sesame dressing uses two sesame components: a spoonful of sesame seeds that are toasted and then ground in a mortar and pestle, as well as a few spoonfuls of sesame paste (tahini). Mirin, soy sauce, rice vinegar, and dashi round out the flavors in this classic dressing that pairs so well with chrysanthemum greens.