Edible Chrysanthemum is easy to grow. If you have no access to this beautiful vegetable, it would be a fun and rewarding activity for you to try. Edible Chrysanthemum is growing crazy in my herb garden at the moment. I picked leaves, blanched them and combined with ‘Peanut-ae’ sauce. You may prefer ‘Goma-ae’ sauce made with sesame seeds. Both are delicious.
300g Shungiku (Edible Chrysanthemum)
1/4 heaped-cup Roasted Unsalted Peanuts *ground OR finely chopped up
1 tablespoon Peanut Butter *optional
1 tablespoon Sugar
2 tablespoons Soy Sauce
- Grind Roasted Unsalted Peanuts fairly finely. Add Peanut Butter, Sugar and Soy Sauce, and mix well to make sauce.
- Wash Edible Chrysanthemum well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. *Note: Thick stems need to be cooked longer. Leaves can be easily over cooked.
- Cut into 5cm length and mix with the Sauce.
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