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.


4 Servings


300g Shungiku (Edible Chrysanthemum)

‘Peanut-ae’ Sauce
1/4 heaped-cup Roasted Unsalted Peanuts *ground OR finely chopped up
1 tablespoon Peanut Butter *optional
1 tablespoon Sugar
2 tablespoons Soy Sauce

  1. Grind Roasted Unsalted Peanuts fairly finely. Add Peanut Butter, Sugar and Soy Sauce, and mix well to make sauce.
  2. 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.
  3. Cut into 5cm length and mix with the Sauce.