Edible chrysanthemum or cooking chrysanthemum Tong Ho Seeds
Edible chrysanthemum is also called Tong Ho (Choy), Tung Ho (Choy) or Chong Ho ( Choy) in Cantonese, and Tong Hao ( Cai) in Mandarin. In Japanese, it is named Shigiku, Shungiku or Kikuna, in Korean its name Ssukgat, in Indian Gul-chini and in Vietnamese Tan or Tan O.
Planting:
In the spring or late summer, as it grows best in cool weather. Site in full sun on weeded, well-drained soil, sowing seeds OE to oe inch deep and 2 inches apart. Germination will take 6 to 14 days. Thin seedlings after the second set of leaves are produced; eat the thinnings.
The Serrated leaf variety does well in cool climates, fast growing, mature early.
Uses:
The plant's greens are used in many Asian cuisines. They appear in Cantonese Cuisine andHongKong Cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. InJapanese cuisine, it is called "spring chrysanthemum" (shungiku), and is used innabemono.Korean cuisine uses the greens in soups, stews, and alone as a side dish(banchan). In a hotpot, it is added at the last moment to the pot to avoid overcooking.
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