Chrysanthemum Greens: A Versatile Leafy Vegetable with Fragrant Flavor
Their floral fragrance and subtle bitterness brighten soups, salads, and stir-fries.
Chrysanthemum Greens: A Fragrant Leafy Vegetable
When most people hear the word “chrysanthemum,” visions of colorful, ornamental blooms lining fall porches and garden beds often spring to mind. However, another side of the chrysanthemum family remains relatively obscure outside of Asian communities: chrysanthemum greens. Known for their herbal fragrance, unique taste, and nutritional value, chrysanthemum greens are a cherished and versatile ingredient in the kitchen and a delightful addition to cool-season gardens.
What Are Chrysanthemum Greens?
Chrysanthemum greens are the leafy parts of Glebionis coronaria (formerly Chrysanthemum coronarium), a plant native to the Mediterranean and widely enjoyed across East Asia. Sometimes called garland chrysanthemum, shungiku (Japanese), or tong ho (Chinese), these edible greens are distinct from their flowerbed cousins. The leaves are delicately lobed, with a range of shapes from deeply divided to broad and oval, and emit a fragrance that is both floral and herbaceous.
Chrysanthemum greens produce single, daisy-like flowers that are more understated than the elaborate “mum” blooms. They have naturalized in parts of Europe and the United States, where they’re sometimes grown as ornamentals as well as edible crops.
- Botanical name: Glebionis coronaria (previously Chrysanthemum coronarium)
- Common names: Shungiku, Tong Ho, Garland Chrysanthemum, Edible Chrysanthemum
- Origin: Mediterranean basin; naturalized in other temperate regions
- Habit: Bushy, upright, or lightly branched annual
Varieties of Chrysanthemum Greens
There are several types of chrysanthemum greens, primarily categorized by their leaf shape:
- Deeply lobed (wild type): Resilient and easy to grow but often more pungent and lower yielding.
- Broadleaf: Larger, more succulent leaves; higher yields and milder, sweeter flavor.
- Intermediate: Selected to balance abundant production and delicious foliage.
Nutritional Benefits
Chrysanthemum greens are highly nutritious, providing a rich source of potassium, dietary fiber, vitamins A and C, calcium, and health-promoting flavonoids. As a low-calorie vegetable, they offer several benefits:
- Potassium: Helps regulate blood pressure.
- Vitamin A: Important for immune function and eyesight.
- Vitamin C: Boosts the immune system and collagen production.
- Calcium: Supports bone health.
- Antioxidants: Protect against cellular damage and inflammation.
How to Grow Chrysanthemum Greens
One of the appeals of chrysanthemum greens for home gardeners is how adaptable and forgiving they are. They thrive best in cooler weather, making them ideal for spring and autumn planting. Their slight cold tolerance allows them to survive light frosts, and their quick growth means you’ll have fresh greens in no time.
- Growing season: Preferably spring or fall; can tolerate cool conditions and some frost
- Growing method: Direct sow seeds or start indoors for a head start
- Planting depth: Press seeds lightly onto the soil surface or plant 1/8 inch deep
- Spacing: 3 to 6 inches between plants
- Soil: Not fussy; richer soil produces bushier and juicier plants
- Sunlight: Full sun is best; partial shade tolerated but may lead to leggier growth
- Water: Keep soil consistently moist but well-drained
Chrysanthemum greens typically reach about 12 inches tall before flowering but can grow up to 3 feet if left to bloom. Mature plants feature narrow to broad leaves, and daisy-like blooms 1.5–2 inches wide.
Step-by-Step Planting Guide
- Choose a site with full sun and well-draining soil.
- Sow seeds directly in the ground in early spring or late summer (for fall harvest).
- Space seeds 3–6 inches apart; thin as needed.
- Keep the planted area moist until seeds sprout (typically 5–10 days).
- Harvest leaves when plants reach 6–12 inches tall for the best flavor.
- Succession plant every few weeks for continuous harvest.
Greens grown in richer soil with consistent moisture will be more tender and lush. Light, sandy soils tend to produce more robust flavors and slightly tougher leaves.
Harvesting and Storing Chrysanthemum Greens
Chrysanthemum greens are usually harvested young—once the plants reach about 6–12 inches—before the leaves grow tough and flavors turn bitter. Snip the outer leaves with scissors or pinch off the tips, encouraging bushier new growth for future harvests.
- Harvest window: Before flowering (for tender greens), though older leaves can be cooked
- Storage: Wrap in a moist paper towel and store in the fridge crisper; use within several days
- Washing: Rinse thoroughly to remove soil and any insects hiding in the fronds
Flavor Profile and Culinary Uses
Chrysanthemum greens have a distinctive taste: a blend of herbal, slightly bitter, and earthy tones, sometimes with a faint peppery finish. The flavor mellows with cooking and pairs well with rich, savory foods. In Asian cuisines, they are a staple ingredient in hot pots, stir fries, and soups. Their tender stems and delicate leaves also make them suitable for raw salads and pie fillings.
Popular Culinary Applications
- Hot pots: Added at the end of cooking to retain texture and freshness
- Stir fries: Quick-cooked with aromatics like garlic and ginger
- Soups and broths: Wilted into flavorful Asian or Mediterranean broths
- Pie fillings: Combined with cheese, spices, and eggs for savory pastries
- Salads: Used young and raw for a fragrant herbal note
- Herbal garnish: Sprinkled over finished dishes for color and punch
Recipe: Chrysanthemum Greens Pie
A popular use for chrysanthemum greens involves incorporating their herbal punch into savory baked goods. Here’s an outline for a delicious pie filling using these greens, inspired by Mediterranean and East Asian flavors.
Ingredients
- Fresh chrysanthemum greens (about 1 pound)
- 1/2 cup feta cheese (optional)
- 1–2 teaspoons sumac
- Hot chile pepper (to taste), finely chopped
- Salt and pepper
- Olive oil
- Pastry dough (store-bought or homemade)
Instructions
- Steam the greens in a large, covered pot until wilted and tender (about 6 minutes).
- Transfer to a colander, then dunk into cold water to refresh the leaves and retain color.
- Drain well and squeeze as dry as possible; roll in a tea towel for extra dryness.
- Roughly chop the greens and combine with feta, sumac, chile, and seasoning.
- Mix until evenly blended.
- Preheat oven to 425°F (220°C).
- Roll out pastry and fill with the greens mixture.
- Bake on parchment-lined sheets until golden and crisp.
The mild bitterness and aroma of chrysanthemum greens cut through the richness of pastry and cheese, making this pie a savory delight.
Buying and Sourcing Chrysanthemum Greens
Fresh chrysanthemum greens are often available year-round at Asian grocery stores and farmers’ markets, and seasonally at some specialty green grocers. Look for bright, vibrant leaves with no yellowing and a crisp, fresh fragrance. Outside peak seasons, growers may cultivate them indoors or in greenhouses for continuous harvest.
- Name to look for: Garland chrysanthemum, shungiku, tong ho
- Season: Peak in cool months, but available year-round with controlled cultivation
Growing Tips for Home Gardeners
- Choose a location with at least 6 hours of direct sunlight.
- Enrich soil with compost for lush, succulent leaves.
- Thin seedlings so leaves have room to spread and air can circulate.
- Water regularly, but avoid soggy conditions to prevent root rot.
- Harvest leaves often to keep the plant producing and delay bolting.
- Monitor for pests, such as aphids and flea beetles; use row covers if needed.
- Allow a few plants to flower and set seed for next year’s crop.
Frequently Asked Questions (FAQs)
Q: Are chrysanthemum greens the same as florist chrysanthemums?
A: No. While related, chrysanthemum greens (Glebionis coronaria) are a specific species grown for edible leaves and are not the same as the ornamental mums found in florist arrangements or garden centers.
Q: Do chrysanthemum greens require special care in the garden?
A: No special care is needed. They thrive in most garden soils, as long as conditions are not overly dry or waterlogged. Consistent moisture, full sun, and moderate feeding yield the tastiest leaves.
Q: Can chrysanthemum greens be eaten raw?
A: Yes—young, tender leaves are delicious raw in salads. Mature greens are better cooked to mellow their flavor and texture.
Q: Are there any safety concerns about eating chrysanthemum greens?
A: Chrysanthemum greens are widely consumed across Asia and the Mediterranean and are considered safe when grown in clean soil and washed before eating. However, some individuals may be sensitive to aster family plants and should try small amounts first.
Q: How do you avoid bitterness in chrysanthemum greens?
A: Harvest the leaves before flowering and avoid exposing the plants to high heat, which can intensify bitterness. Cooking the greens or pairing them with rich or tangy flavors (like cheese, vinegar, or citrus) can also mellow their bite.
Table: Quick Reference—Chrysanthemum Greens Growing and Usage
| Aspect | Details |
|---|---|
| Botanical Name | Glebionis coronaria |
| Optimal Planting Time | Early spring or late summer |
| Leaf Types | Deeply lobed (wild), broadleaf, intermediate |
| Disease/Pest Issues | Aphids, flea beetles (monitor, protect with row covers if needed) |
| Culinary Uses | Hot pots, stir fries, soups, pies, salads |
| Main Nutrients | Potassium, vitamin A, vitamin C, calcium, antioxidants |
| Days to Harvest | 30–50 days after sowing (leaf harvest) |
Expanding the Chrysanthemum Palette: Ornamental and Culinary Fusion
Modern gardeners can blur the line between kitchen and ornamental beds by letting some chrysanthemums bloom—their daisy-like flowers attract beneficial insects and add visual appeal. After harvesting greens throughout the season, allow a handful of plants to flower, setting seed for next year and providing late-season color for pollinators.
Conclusion: Rediscovering a Classic with a Modern Twist
Chrysanthemum greens combine beauty, nutrition, resilience, and culinary versatility into one package. Easy to grow for both beginning and experienced gardeners, they reward with a quick harvest and a unique flavor difficult to find in grocery store aisles. Whether you enjoy them as a fragrant addition to hot soups, a highlight in savory pastries, or simply tossed fresh in a salad, chrysanthemum greens are a leaf well worth discovering in any edible garden.
References
- https://trueleafmarket.com/blogs/articles/growing-and-cooking-chrysanthemum-greens-shungiku
- https://www.gardenista.com/posts/chrysanthemum-greens/
- https://plantfreak.wordpress.com/2012/10/08/eat-the-mums-chrysanthemum-greens/
- https://specialtyproduce.com/produce/Chrysanthemum_Leaves_6765.php
- https://www.gardenista.com/posts/gardening-101-chrysanthemums/
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