Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, aromatic chrysanthemum leaves with garlic. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The garland chrysanthemum, Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to the Mediterranean and East Asia.. Because fall is generally wetter, with lower light and cooler temperatures, mold and fungal spores thrive. Many are airborne and jump from plant to plant.
Aromatic Chrysanthemum Leaves with Garlic is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Aromatic Chrysanthemum Leaves with Garlic is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have aromatic chrysanthemum leaves with garlic using 5 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Aromatic Chrysanthemum Leaves with Garlic:
- Get 1 bunch Chrysanthemum leaves
- Prepare 1 cm or more ◎ Tubed pre-grated garlic (or 1/2 tsp grated fresh)
- Make ready 1 tbsp ◎ Mentsuyu
- Take 1/2 tsp ◎ Sesame oil
- Get 1 ◎ Sesame seeds
Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens. Chrysanthemum leaves will keep for a couple of days when stored in a plastic bag in the crisper drawer of the refrigerator. Ethnic/Cultural Info List of Medicinal and Aromatic Plants Our company supplies a variety of fresh and genuine herbs as per customers demand. All these herbs are cultivated or wild crafted.
Instructions to make Aromatic Chrysanthemum Leaves with Garlic:
- Rinse the chrysanthemum leaves, briefly parboil, then soak in chilled water. Drain the excess water, then cut into bite-sized lengths.
- Blend together the ◎ ingredients, toss with chrysanthemum leaves, and serve.
The flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens. Chrysanthemum leaves are used widely in Korean, Chinese and Japanese dishes, often used to flavor soups, stews, hot pots, and stir-fries. Its special aromatic flavor is used like an herb. Edible chrysanthemum with lobed green leaves and aromatic taste, used in salads, vegetable stir fry, pickles, and the flowers of bolted patches are instant insectaries, attracting Syrphids, Ladys, and beneficial wasps. The Chrysanthemum Green goes by many other names, including Tong Hao or Tung Ho (depending where you are in China), Shingiku (in Japanese), Tan O (Vietnamese), Chop Suey Greens, Edible Chrysanthemum, and more.
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