Garland Chrysanthemum

Garland chrysanthemum, known as shungiku in Japanese and tong ho in Cantonese, is a leafy green vegetable prized in East Asian cuisines for its distinctive herbal aroma and pleasantly bitter edge. The serrated leaves and tender stems are eaten both raw and cooked.

In Australia, garland chrysanthemum is readily available at Asian grocers and is increasingly stocked by farmers’ market growers. It’s a key ingredient in Japanese hot pot (nabe) and sukiyaki, where it’s added in the final minutes of cooking to wilt gently in the broth. It also turns up in stir-fries, salads, and as a garnish for soups.

The flavour is unique among leafy greens — floral, herbaceous, and slightly camphor-like, with a bitterness that mellows considerably with cooking. It pairs well with sesame, soy, and other bold Asian flavours.