Pretty! Chrysanthemum Microgreens

Ingredient Spotlight

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We've been eating mature shungiku, or chrysanthemum leaves, for years but just recently we tried the tender young microgreens and they're delightful! Have you had these? 

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Mature garland chrysanthemum greens (Chrysanthemum coronarium) are often found in the cuisines of Japan (shungiku), China (tangho), and Korea (sukgat), where they lend a grassy, pungent flavor to hot pots and other dishes. The mature greens taste better cooked, but the microgreens are wonderful fresh. 

These young seedlings are crisp and juicy like watercress and have a pleasantly light bitterness that can add interest to a salad. Plus, their lacy, serrated leaves are so pretty. We've been sprinkling them into green salads, on top of avocado toast, and even on these Miso Maple Sweet Potato Tacos

(Images: Emily Ho)

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Main, Greens, Ingredient, Japanese

Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade