Pretty! Chrysanthemum Microgreens

Ingredient Spotlight

Pin it button big

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? 

Pin it button big

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)

You might also like

Recommended by Apartment Therapy

Categories

Main, Greens, Ingredient, Japanese

Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

0 Comments