Tung Ho Chrysanthemum Leaves

Seasonality: Year Round
Origin: USA

Use the leaves in stir-fries, soups and side dishes. They have spinach-like flavor.

A welcome addition to the fresh variety of Asian items available from Melissa’s, Tung Ho is also known as Chrysanthemum Leaves. Chrysanthemum, the name given to a large group of plants of the composite family, includes many plants that we do not ordinarily think of as chrysanthemums. The plants we do call chrysanthemums come from Asia, where they have been cultivated for more than two thousand years. Chrysanthemums are remarkable for the variety of their flowers. Tung Ho, the edible chrysanthemum leaf, was adopted centuries ago as a vegetable in China, Japan, and Southeast Asia. Use the leaves in stir-fries, soups and side dishes. They have spinach-like flavor.

Tung Ho from Melissa’s is hand-selected for excellent quality. Choose fresh looking leaves with good color. Avoid brown or wilted leaves. Store in the refrigerator, wrapped in paper towels for up to 5 days.

Remove any tough stems from Tung Ho and wash leaves well.