2024年4月7日 · Learn more about tong ho, or Chrysanthemum greens, a tasty Asian leafy green vegetable—and how to cook it! Heat your wok over high heat until it just starts to smoke. Add the oil, quickly followed by the garlic and chrysanthemum greens. Stir-fry for a few seconds, then quickly add in the light soy sauce, sesame oil, white pepper, and salt.

2023年4月16日 · Also known as tong hao, shungiku, or chrysanthemum leaves, it has been a beloved herbaceous plant in Asian cuisines for centuries. Its distinct flavor adds an extra layer of deliciousness to soups and stews, salads, and stir-fries–it’s no wonder why it …

2013年5月14日 · New shungiku variety with delicate, finely serrated leaves. Delicious, tender with light Chrysanthemum flavor. Light green color. Harvest in less than 30 days. Use as baby green, very tasty addition to salads.

2025年2月27日 · Edible garland chrysanthemum of the Asteraceae family, also called Shingiku (春菊) in Japan, Tung Ho in Cantonese and Choy Suy Green in old Chinatown, is an annual leafy plant from the daisy family. Healthy and delicious, it’s among the easiest Asian vegetables of the Glebionis genus to grow at home.

2015年2月11日 · It’s in season between November and February when the young leaves are most tender and aromatic. You can also use the edible flowers as garnishes in salads. This leafy green is called Shungiku (春菊) in eastern Japan and Kikuna (菊菜) in western Japan.

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.

Tong Hao is an erect and branched annual leafy herb (Figures 1–4) and is slightly aromatic. The plants may grow to a height of 1 to 3 feet and form dense stands. This herb has alternate leaves that are oblong to lanceolate and auricled in shape but clasping at the base. The leaves are 2 to 4 inches in length, bipinnate, lobed, and thick.

2024年3月19日 · Tong Ho, also known as chrysanthemum greens or edible chrysanthemum, is a leafy green vegetable commonly used in Asian cuisine. It has a slightly bitter and peppery taste, similar to arugula. Tong Ho is often used in stir-fries, soups, and salads. Here is a simple recipe for cooking Tong Ho: 1.

2025年3月15日 · When selecting Tong ho, look for the following characteristics: Bright green leaves: Fresh Tong ho should have vibrant green leaves with no signs of yellowing or wilting. Firm stems: The stems should be crisp and not limp. To keep Tong ho fresh, wrap it in a damp paper towel and place it in a resealable plastic bag.