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)