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Edible Chrysanthemum - Tần Ô

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  • Edible Chrysanthemum – Tần Ô

    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)

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