Who ever knew that Chrysanthemums could be eaten? Well, in fact, Chrysanthemum is a leafy vegetable that is eaten quite regularly in Asia. It possesses a very distinct and special scent that is great with rice and soups. This particular dish is great as a side or even as a main if paired with a protein.
This dish isn’t just any normal vegetarian fried rice. Chrysanthemum adds a unique flavor that pairs well with bamboo shoots and dried mushrooms. Trust us–it’s a family favorite! We like to chop the Chrysanthemum greens really fine and stir-fry it with rice — it is delicious and easy to make, and it packs a surprising amount of flavor in each bite!
Chrysanthemum is called Tonghao (茼蒿) in Chinese, also known as edible chrysanthemum or crown daisy in English. There are two kinds of Chrysanthemum: one with larger leaves and another with smaller leaves. The larger leaf kind is preferred due to its stronger scent. The plant is rich in minerals and vitamins, and various antioxidants (the picture on the right is taken from the web). Chrysanthemum as well as most of the other ingredients in this recipe can be easily found in a local Asian supermarket or grocer.
Ivy and Min