My Glasgow Kitchen

My Little Corner of the World

This is an edible chrysanthemum leaves known as tung ho (in cantonese) locally. It is also known as Shingiku in Japanese.  There are two types: small leaf tung ho or broad leaf tung ho. The one I bought is the broad leaf type where it is more rounded and has larger leaves.

It has a strong herby, bitter and peppery flavour. Piglet commented that it taste like parsley. I love drinking chrysanthemum tea but the leaves just taste different. I suppose it is an acquired taste.

It can be used in stir fries or soups, hot pot or even eaten raw. I tried stir frying it with garlic just to gauge the flavour.

Maybe I might try it in soups the next round or even as a coriander or parsley substitute.

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