What is Garland Chrysanthemum?
Edible Garland Chrysanthemum, also called Shingiku in Japan, Choy Suy Green in old Chinatown, or Tung Ho（茼蒿）, Chun Ju（春菊）in China. I personally think 春菊 match its appearance most as 春菊 means ‘Chrysanthemum grows in Spring’ . It exactly looks like the leaves of Chrysanthemum and it gets best flavor in spring and early summer. the typical dishes for enjoying garland chrysanthemum are to use their young leaves and stems are for flavoring the soup and stir-fry.
How to buy and store?
Garland Chrysanthemum is usually sold in bundles, displayed in room-temperature or refrigerated. You can find it in wet market or supermarket. The length of Garland Chrysanthemum varies, from 12 to 19 inches (30 to 50 cm).
Try to find bundles with shorter stems and vivid green color. Those are usually tender and fresher. Avoid wilted, yellowish leaves. Also avoid damaged, insect afflicted greens.
To make this simple and delicious Chinese vegetable dish, you only need salt and garlic as seasonings. It’s even okay not to add garlic if you don’t like that. Salt would be good enough to play magic and enhance the natural umami flavor of garland chrysanthemum. Once cooked, the leaves turn very tender like spinach with a hint of sweetness. The cooked stems stay crunchy with a refreshing taste.
Ingredients
Garland Chrysanthemums- 300g
Garlic - 2 cloves
Salt - 1/4 tsp
Olive oil - 1tbsp
Steps
Wash and drain Garland Chrysanthemum throughly . Trim off the tough stem, separate the stems and leaves, and cut the stems into 2-inch (5-cm) pieces.
In a sautéed pan, heat olive oil and fry garlic cloves to golden.
At high heat, cook the stems first till it become tender, then mix leaves in, toss your pan for few second.
Sprinkle salt, stir well and serve hot.
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