Vietnamese Name: Tần Ô, Rau Cú, Caỉ Cúc
Common Culinary Name: Edible Chrysanthemum, Garland Chrysanthemum, Chrysanthemum Greens, Chop Suey Greens
Botanical Family & Name : Asteraceae, Chrysanthemum Coronarium
Vegetative Description: Green, serrated looking leaves look much like the ornamental Chrysanthemum varieties, only broader and leafier. There are also two other varieties: One with round, thick leaves and the other has finely, feathery, serrated leaves with long, stalk like stems (komi shungiku salada in Japanese).
Native Habitat & Ecology: All throughout Asia
Tasting Note: Strong, bitter Chrysanthemum flavor
Culinary Uses: Chopped up and cooked in soups, used in sautes.
Medicinal Uses: Vitamin B rich
Propagation: Easily cultivated through seeds.
Other Names: Shungiku (Japanese), Tong Ho (Chinese)