Tag: Chrysanthemum greens

In East Asian cuisine, chrysanthemum leaves, also known as shungiku, are a common and prized ingredient that offers much more than a unique flavor. Historically, this leafy green has been used for centuries in traditional medicine systems to address a range of health concerns, from inflammation to digestive issues.

According to food safety guidelines, all produce should be washed before consumption. Therefore, yes, you need to wash chrysanthemum before cooking to remove any dirt, pesticides, or other contaminants, regardless of whether you are using the greens or the flowers.

Rich in potassium, calcium, and antioxidants, edible chrysanthemum greens offer impressive nutritional benefits. A common question for this East Asian vegetable is, **can chrysanthemum greens be eaten raw?** The answer depends largely on their age and preparation.

According to nutritional data, a 100g serving of raw garland chrysanthemum (crown daisy) contains high levels of potassium (460mg) and vitamin A (380mcg Retinol activity equivalents). A versatile leafy green, exploring what are the uses of crown daisy reveals it is a cherished ingredient in many East Asian cuisines, celebrated for its unique flavor and robust nutritional profile.