General Description/History

Tung ho is a true chrysanthemum, similar to the varieties commonly grown as ornamental garden plants. Although chrysanthemums originated in the Mediterranean, it is only in Asia that they are used as a vegetable. Edible chrysanthemums are particularly popular in Japan and China. The leaves are usually picked while the plants are small and tender. Tung ho is highly aromatic and has a pleasant, succulent texture but can be very bitter, especially if overcooked. It is best lightly steamed or stir fried with other ingredients, such as beef or strongly flavoured fish.

Season: Summer,Autumn,Winter,Spring

Botanical Name: Chrysanthemum coronarium

Alternative Names: chrysanthemum greens, shungiku

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: