Chrysanthemum greens ✦

Shungiku

What it is

The plant is a Mediterranean wildflower that travelled east along the trade routes and became a vegetable there while Europe kept it in the flower border. Chinese cooks have eaten tong hao for well over a thousand years; French seed catalogues still sell the same species as a summer annual.

In the kitchen

Ten seconds in the broth and out — held longer it turns bitter and metallic, and no seasoning brings it back. Add it per portion at the table in a hot pot, never to the pot at the start.

Goes with

Sesame Soy sauce Kombu Silken tofu (kinugoshi) Miso Toasted sesame oil

In season alongside

Ashitaba Yomogi Alexanders Broccoli Cardoon Cime di rapa

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