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Chrysanthemum leaves are small to medium in size and thin, flat, and ovate in shape, averaging 5-10 centimeters in length. The green leaves grow in an alternating pattern and are divided into leaflets with serrated edges. There are two main varieties of Chrysanthemum leaves, small leaf, and broadleaf. Both varieties have long green leaves that are attached to a slightly fibrous pale green to white stem. Chrysanthemum leaves are tender and slightly crunchy with mild, grassy, and sweet flavor. The herbaceous flavor is similar to that of mustard greens, and the leaves also have a bitter bite that becomes more pronounced the longer the leaves are allowed to stay on the plant.
Seasons/Availability
Chrysanthemum leaves are available fall through spring.
Current Facts
Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family. Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam, Chrysanthemum leaves are extremely popular in Asian cuisine and are used in hot pot, stir-fries, and vegetable side dishes. The flowers of the plant are also popular and are used for culinary, decorative, and medicinal purposes.
Nutritional Value
Chrysanthemum leaves are an excellent source of potassium, fiber, vitamins A and C, calcium, and flavonoids.
Applications
Chrysanthemum leaves are best suited for both raw and cooked applications such as steaming, sautéing, stir-frying and boiling. They can be used raw or slightly wilted in salad preparations instead of dandelion greens, endive, and kale. Chrysanthemum leaves are also an important ingredient in Chinese hot pot, Taiwanese oyster omelets, chop suey, and other soup dishes. For best flavor do not overcook as the delicate leaves need only 30-60 seconds of heat and will become bitter and mushy if overdone. Chrysanthemum leaves can also be lightly battered and fried into tempura. Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens. Chrysanthemum leaves will keep for a couple of days when stored in a plastic bag in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
The chrysanthemum flower is highly revered in Japanese culture. It is used as a symbol of long life and royalty for the imperial family and is used as Japan’s Imperial Seal. The highest order in Japan is also known as the Supreme Order of the Chrysanthemum and is the most distinguished honor a citizen of the county can receive. The country also has a national chrysanthemum day which is one of the five ancient sacred festivals during the autumn months.
Geography/History
Chrysanthemum leaves are native to East Asia and were first documented in the 15th century. They were then successfully spread to France then England in the late 1600’s and to the United States in 1798. Today Chrysanthemum leaves are available at specialty markets mainly in Asia but can also be found at select markets in Europe.
Vien Dong
5382 University Ave, San Diego, CA 92105 San DIEGO Ca 92105
(619) 583-3838
Chrysanthemum leaves are divided into two main varieties: small leaf and broadleaf. Both feature long, serrated green leaves attached to a pale green to white stem that is slightly fibrous. Their size ranges between 5-10 centimeters in length and they grow in an alternating pattern. The tender, crunchy leaves are prized not only for their texture but also for their mild sweetness paired with a grassy, mustard-green-like flavor.
Chrysanthemum leaves are versatile and can be used raw in salads as a substitute for dandelion greens or kale, or cooked in dishes like Taiwanese oyster omelets, Chinese hot pot, or soups. They only need 30-60 seconds of heat to avoid becoming bitter and mushy. These greens also pair beautifully with flavors like sesame, soy sauce, garlic, rice vinegar, and mirin. Store them in a plastic bag in your refrigerator's crisper to keep them fresh for a few days.
Chrysanthemum leaves, also called Garland chrysanthemum, Crown daisy, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam, belong to the Asteraceae family. These greens are packed with potassium, fiber, vitamins A and C, calcium, and flavonoids. Highly popular in Asian cuisine, they are featured in hot pots, stir-fries, and vegetable side dishes. The plant's flowers are also widely valued for culinary, decorative, and medicinal uses.
H Mart San Diego
9440 Mira Mesa Blvd, San Diego, CA 92126
(858) 577-0060
Chrysanthemum leaves first originated in East Asia and were documented in the 15th century. These leaves made their way to Europe, reaching France and England by the late 1600s, and were introduced to the United States in 1798. Today, they remain a popular ingredient in East Asia, but you can also find them in specialty markets in select European locations.
Marukai Market
8151 Balboa Ave, San Diego, CA 92111
(858) 384-0248
The chrysanthemum flower: In Japanese culture, the chrysanthemum is revered as a symbol of long life and royalty, representing the imperial family. The flower is featured on Japan's Imperial Seal, and the country's highest honor, the Supreme Order of the Chrysanthemum, is named after it. Japan even celebrates a national chrysanthemum day, one of five ancient sacred festivals held during the autumn season.
Christhanthremum leaves here at BSD City market Jakarta Indonesia…..Chrysanthemum leaves are thin, flat, and ovate, measuring 5-10 centimeters long. They grow alternately and divide into leaflets with serrated edges. These leaves are tender, slightly crunchy, and offer a mild, grassy sweetness, accompanied by a bitter bite that intensifies if left longer. Their flavor resembles mustard greens, making them versatile for cooking and adding depth to various dishes.
南北鮮果專賣廣場
No. 214號, Sanshu Rd, Sanxia District, New Taipei City, Taiwan 237
Chrysanthemum leaves are versatile in the kitchen, ideal for both raw and cooked applications like sautéing, steaming, or boiling. They enhance soups, salads, hot pots, and omelets. To preserve their delicate flavor, cook them briefly, as overcooking makes them bitter. They pair beautifully with ingredients like sesame, soy sauce, and garlic. When stored in a plastic bag in the fridge's crisper drawer, they'll stay fresh for a couple of days.
Meidi Ya Supermarket
#B2-111 to #B2-121, 1 Kim Seng Rd, Singapore 237994
+65 6771 1111
Chrysanthemum leaves are the greens of the Garland chrysanthemum, a plant in the Asteraceae family. Known by various names like Crown daisy, Tong Hao, and Shingiku, these greens are beloved in Asian cuisine, featuring in hot pots, stir-fries, and side dishes. They are nutrient-rich, providing potassium, fiber, calcium, vitamins A and C, and flavonoids, which are beneficial for overall health. Their flowers also serve culinary, decorative, and medicinal purposes.
The garden Of...
Santa Ynez, CA
+18053353369
Chrysanthemum leaves have a long history, originating in East Asia and first documented in the 15th century. They expanded to France and England in the late 1600s and reached the United States in 1798. They are predominantly found in specialty markets across Asia today, though select markets in Europe also carry them. This unique history illustrates their global journey over centuries.
Crown Daisy ! H Mart NY!.....Chrysanthemum: In Japan, chrysanthemum flowers symbolize long life and royalty, serving as the Imperial Seal for the country’s imperial family. The Supreme Order of the Chrysanthemum represents the highest honor a Japanese citizen can attain. Additionally, Japan celebrates National Chrysanthemum Day during autumn, recognized as one of its five ancient sacred festivals.
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