Overview

Garland chrysanthemum is a leafy green vegetable from the daisy family, known for its distinctive, mildly bitter flavor and aromatic, herbaceous scent. The plant is native to the Mediterranean region and naturalized in East Asia, and its tender stems and lobed leaves are eaten cooked or raw. The taste is often described as a cross between spinach and chrysanthemum petals, with a faint peppery note.

Origin and history

Garland chrysanthemum is believed to have originated in the Mediterranean region, where it grows wild, and was introduced to East Asia centuries ago, becoming naturalized in China, Japan, and Korea [1]. In China, it has been cultivated as a leaf vegetable since at least the Tang dynasty (618–907 CE), and it appears in classical Chinese agricultural texts [1]. The plant’s dual range—native in the Mediterranean, naturalized in East Asia—is unusual for a leaf vegetable and has led to taxonomic debate: some botanists classify it as Chrysanthemum coronarium, others as Leucanthemum coronarium, although the currently accepted name in most botanical databases is Glebionis coronaria [1]. The name “garland chrysanthemum” refers to the plant’s use in floral garlands in ancient Greece and Rome [1].

Varieties and aliases

  • Chrysanthemum greens, edible chrysanthemum (common English names)
  • Shungiku (Japanese: 春菊)
  • Sukhgat / Ssukgat (Korean: 쑥갓)
  • Tong hao (Mandarin: 茼蒿)
  • Tango (Cantonese: 唐蒿)
  • Chop suey greens (colloquial English, especially in North American Chinese restaurants)

Culinary uses

Garland chrysanthemum is most commonly used in East Asian cuisines. In Chinese cooking, the leaves are quickly stir-fried with garlic, ginger, and a splash of rice wine or soy sauce, or added to hot pot and soups where they wilt rapidly [2]. In Japanese cuisine, shungiku is a standard ingredient in nabemono (one-pot dishes) such as sukiyaki and shabu-shabu, where the leaves are briefly blanched in the broth [1]. Korean cooks use ssukgat in namul (seasoned vegetable side dishes), often blanched and dressed with sesame oil, soy sauce, and garlic, or as a garnish for soups and stews [1]. The leaves can also be eaten raw in salads when young and tender, though the bitterness is more pronounced in mature leaves [3]. The stems are edible and have a crisp texture similar to asparagus.

Cross-cuisine context

Garland chrysanthemum has no widely recognized analogue in Mexican cuisine. Its closest functional parallel is probably quelites, the broad Mexican category of wild and cultivated edible greens (such as huauzontle, quintonil, and verdolagas) that are similarly foraged or grown as leaf vegetables and cooked simply. Like quelites, garland chrysanthemum is valued for its slightly bitter, earthy character and is often prepared with minimal seasoning to let the green’s flavor stand. However, the specific aromatic, chrysanthemum-like scent of garland chrysanthemum is unique and not replicated by any Mexican quelite.

In other LA-relevant cuisines, the closest analogue by function is the use of bitter greens in Korean cuisine (e.g., ssukgat itself, or the similar use of perilla leaves in ssam) and in Japanese cuisine (mitsuba, or Japanese wild parsley, which is also used as a fragrant garnish in nabemono). No single ingredient across the platform’s cuisines matches both the flavor profile and the cooking methods of garland chrysanthemum.

Notes for cooks

  • Substitute with watercress or arugula in stir-fries for a similar peppery bite, though neither has the same floral aroma. For hot pot, chrysanthemum greens are difficult to replace; spinach is the most common fallback but lacks the distinctive scent.
  • Store unwashed in a plastic bag in the refrigerator for up to 3 to 4 days. The leaves wilt quickly; refresh by soaking in cold water for 10 minutes before use.
  • Choose bunches with bright green, unblemished leaves and firm stems. Avoid yellowing or slimy leaves. The stems should snap cleanly when bent.