Shungiku (Edible Chrysanthemum) Salad. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. This is a salad green that can be grown in winter and again in spring.

Shungiku (Edible Chrysanthemum) Salad The brilliant orange-yellow flowers are also very tasty! A couple of years ago I discovered a versatile green known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many others. 'Edible' and 'chrysanthemum' are not two words I would normally put together. I wasn't sure if I wanted something like that in my stir-fry.

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, shungiku (edible chrysanthemum) salad. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Shungiku (Edible Chrysanthemum) Salad is one of the most well liked of current trending foods in the world. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Shungiku (Edible Chrysanthemum) Salad is something which I've loved my whole life.

Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. This is a salad green that can be grown in winter and again in spring.

To get started with this recipe, we have to first prepare a few ingredients. You can have shungiku (edible chrysanthemum) salad using 8 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Shungiku (Edible Chrysanthemum) Salad:

{Take 250-300 g of Shungiku (Edible Chrysanthemum).
{Take 1 teaspoon of Salt for cooking.
{Get 1 teaspoon of Toasted Sesame Seeds.
{Take of <Dressing>.
{Take 1 tablespoon of Soy Sauce.
{Make ready 1 tablespoon of Rice Vinegar.
{Get 1 teaspoon of Sugar.
{Prepare 1 pinch of Dashi Powder *optional.

You can use them fresh or dried, sprinkled over soups and salads, and as a garnish. Leaves used in salads and stir-fry. Flowers are also tasty and make a nice herbal infusion. Said to be good for your eyes. (Do your own research) Sow early.

Instructions to make Shungiku (Edible Chrysanthemum) Salad:

Wash Shungiku (Edible Chrysanthemum) well and blanch in boiling salted water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked..
Place the dressing ingredients in a bowl and mix to combine. Cut Shungiku (Edible Chrysanthemum) into 5cm length and mix with the dressing. Sprinkle with some Toasted Sesame Seeds..

Edible, small, orange and yellow chrysanthemum. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. Vegetable seeds Shungiku, chrysanthemum,Tong Ho ,Cai Cuc. This post may contain affiliate links.

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