Garland Chrysanthemum, also known as Tong Ho or Shungiku, is a leafy green vegetable commonly used in Asian cuisine. One tablespoon of Garland Chrysanthemum (with salt, drained, cooked, boiled) contains only 1 calorie.

Aside from being low in calories, Garland Chrysanthemum is also a good source of Vitamin C, beta-carotene, and minerals such as potassium and calcium. It is also rich in flavonoids and antioxidants, making it a great addition to a healthy diet.

In this article, we will take a closer look at the nutritional benefits and culinary uses of Garland Chrysanthemum, as well as its interesting history and role in traditional medicine.

What is Garland Chrysanthemum and how is it used?

Garland Chrysanthemum is a flowering plant native to East Asia, and is commonly used as a leafy green vegetable in Chinese, Japanese, and Korean cuisine. The leaves and flowers of the plant are both edible and have a slightly sweet and nutty flavor. In Asian culture, Garland Chrysanthemum is often used in hot pot dishes, stir-fries, and soups. It can also be eaten raw in salads, or pickled as a side dish. In traditional Chinese medicine, the plant is believed to have cooling and detoxifying properties, and is often used to treat inflammation and fever.

Nutritional information of Garland Chrysanthemum

One cup of chopped Garland Chrysanthemum (with salt, drained, cooked, boiled) contains approximately 15 calories, 1g of protein, and 3g of carbohydrates. It is also a good source of Vitamins A and C, as well as minerals like potassium, calcium, and iron. Garland Chrysanthemum is also high in antioxidants and flavonoids, which help protect against cellular damage and inflammation in the body. Studies have shown that consuming foods high in flavonoids may lower the risk of chronic diseases such as heart disease and cancer.

What are the benefits of consuming Garland Chrysanthemum?

Garland Chrysanthemum has a variety of health benefits due to its high nutritional content and antioxidant properties. It can help boost the immune system, improve digestion, and lower the risk of chronic diseases such as cancer and heart disease. The plant is also believed to have anti-inflammatory and detoxifying properties, making it a popular ingredient in many traditional medicinal remedies. Additionally, its mild and slightly sweet flavor makes it an easy and delicious way to add more greens to your diet.

How to cook Garland Chrysanthemum?

Garland Chrysanthemum is a versatile ingredient that can be used in a wide variety of dishes. To prepare it, start by washing the leaves and flowers thoroughly, and removing any tough stems. To stir-fry, heat a small amount of oil in a wok or skillet over high heat, and add the chopped leaves and flowers. Cook for 1-2 minutes, or until the greens are wilted and tender. To use in soups or hot pot, add the leaves and flowers towards the end of cooking, as they only need a few minutes to cook. Garland Chrysanthemum can also be eaten raw in salads, or pickled in vinegar for a tangy and refreshing side dish.

What is the history of Garland Chrysanthemum?

Garland Chrysanthemum has a long history of culinary use in many parts of East Asia, and is believed to have originated in China over 2,000 years ago. The plant was first mentioned in Chinese literature during the Jin dynasty (265-420 AD), and has been cultivated for both culinary and medicinal purposes ever since. Over time, the use of Garland Chrysanthemum spread to Japan and Korea, where it became a popular ingredient in many traditional dishes. Today, it is widely consumed throughout East Asia and is becoming increasingly popular in Western cuisine as well.

Varieties of Garland Chrysanthemum

There are several varieties of Garland Chrysanthemum, each with their own unique flavor and appearance. The most common variety is Tong Ho, which has flat, rounded leaves and yellow flowers. Another popular variety is Shungiku, which has narrow, serrated leaves and white, yellow, or pink flowers. Other varieties of Garland Chrysanthemum include Edible Chrysanthemum, which has long, thin leaves and is often used in Chinese hot pot dishes, and Crown Daisy, which has an earthy flavor and is commonly used in Korean cuisine.

Garland Chrysanthemum as a medicinal herb

In traditional Chinese medicine, Garland Chrysanthemum is believed to have cooling and detoxifying properties, and is often used to treat inflammation and fever. It is also believed to help improve vision, relieve constipation, and promote healthy skin. In Japanese and Korean traditional medicine, the plant is also used to treat a variety of ailments, including respiratory infections, allergies, and digestive problems.

Culinary uses of Garland Chrysanthemum

Garland Chrysanthemum is a popular ingredient in many Asian dishes due to its unique flavor and nutritional benefits. In Chinese cuisine, it is often used in hot pot dishes, soups, and stir-fries. Japanese cuisine uses it in a variety of dishes, including sushi, tempura, and oden. In Korean cuisine, Garland Chrysanthemum is often used in side dishes and soups, and is also commonly pickled in vinegar. It can also be used raw in salads, or added to rice bowls for a nutritious and flavorful meal.

How to store Garland Chrysanthemum?

To store fresh Garland Chrysanthemum, wrap it in a damp paper towel and place it in a plastic bag in the refrigerator. It will keep for up to 5 days. Alternatively, you can blanch the leaves and flowers in boiling water for 30 seconds, then freeze them in an airtight container for up to 6 months. To store pickled Garland Chrysanthemum, keep it in an airtight container in the refrigerator for up to 2 weeks.

Garland Chrysanthemum and Japanese cuisine

Garland Chrysanthemum plays an important role in many traditional Japanese dishes, and is often used in sushi, tempura, and soba noodles. In Japan, it is sometimes referred to as Shungiku, and is believed to have a variety of health benefits. One of the most popular dishes featuring Garland Chrysanthemum in Japan is Oyakodon, a rice bowl dish made with chicken and egg. The dish is often served with a sprinkle of chopped Shungiku for added flavor and nutrition.