The edible leaves of the garland chrysanthemum, a soft, frilled green eaten as a winter vegetable in Japan. It has a distinctive, pleasantly bitter, herbaceous and aromatic flavour that mellows with brief cooking, and it wilts quickly. It is a near-essential green in hot-pots such as sukiyaki and various nabe, where its scent perfumes the broth.
Where it comes from
The garland chrysanthemum leaf, a staple winter pot-herb in Japan and across East Asia.
In the kitchen
Added to hot-pots (sukiyaki, nabe) and lightly blanched as a side for its aromatic bitterness.
Nutrition (per 100g)
~24kcalCal
~3.0gProtein
~0.0gFat
~4.0gCarbs
~3.0gFiber
AI-estimated; model and run unavailable.
