**US SHIP** Glebionis coronaria Shungiku Tong Ho/Hao ; 大叶茼蒿 2024 Seeds
$ 1.74
Description
*****250+SEEDS , ship from CA ***** Happy Gardening ☺ Glebionis coronaria is used as a leaf vegetable. English language common names include garland chrysanthemum,[6] chrysanthemum greens,[6] edible chrysanthemum, crowndaisy chrysanthemum,[7] chop suey greens,[6] crown daisy,[6] and Japanese greens.[6] Glebionis coronaria has been hybridized with related Argyranthemum species to create cultivars of garden marguerites.[8] The plant's greens are used in many Asian cuisines. Normally only the greens are consumed but the stronger tasting stalk can also be used. They can be simmered, steamed, stir fried, deep fried, or added to soups. When overcooked they can become bitter.[13] In Korean cuisine, the plant is called ssukgat (쑥갓) and is used as an ingredient in various soups and stews, as well as a side dish (namul). In Chinese cuisine, it is called tong ho choy in Cantonese, and tóng hāo cài (茼蒿菜) in Mandarin. It is used as an ingredient for stir-fries, stews, casseroles, and hotpots.[14] In traditional food culture it is seen as "warming" and thus was primarily eaten when it was cold.[13] In Japanese cuisine, it is called shungiku (春菊 "spring chrysanthemum"), and is used in nabemono, mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish.[citation needed] It is also commonly added to sukiyaki.[13] In Vietnamese cuisine, the greens are known as cải cúc or tần ô, and are used in soup (canh) or as a side dish accompanying various noodle soups. In a hotpot, it is added at the last moment to the pot to avoid overcooking.[citation needed] In Crete, a variety of the species called mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see Greek cuisine)
