Chrysanthemum Greens (Tong Hao) with Mixed Nut Sauce
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Packed with generous amounts of fiber and good fats, this Chrysanthemum greens (Tong Hao) with Mixed Nut Sauce makes for a satiating and nutritious dish! The slightly sweet and savory mixed nut sauce pairs oh-so-well with the slight bitterness of the Chrysanthemum greens! This dish can be easily bulk-made and reheated easily, making it great for lunches and meal preps, too!
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ABOUT CHRYSANTHEMUM GREENS
Even to an avid veggie eater like myself, Chrysanthemum greens can sometimes look unappetizing (aka a big bunch of grassy weed in a plastic bag at Asian markets or grocery stores) but fear not! While they are not as popular as star leafy greens like Bok Choy, Green Beans, or Gai Lan (Chinese Broccoli), Chrysanthemum greens are easy to make, nutrition-packed, and very underrated. Truly, one of the underdogs of Asian greens!
Thought to be native to East Asia, Chrysanthemum greens have been widely used in different Asian cuisines throughout history and have many different names! They are also known as:
- Tong Hao (茼蒿) in Mandarin Chinese or Tong Ho Choy (唐好菜) in Cantonese
- Shungiku (春菊) in eastern Japan or Kikuna (菊菜) in western Japan in Japanese
- Ssukgat (쑥갓) in Korean
- Tan O or Cai Cuc (Tần ô or Cải Cúc) in Vietnamese
- Chrysanthemum Leaves, Garland Chrysanthemum, or Crown Daisy in English
Popular ways to use Chrysanthemum greens are in Chinese hot pot and shabu shabu (Japanese hot pot), in Tong Hao soup, or as a cold side dish often with soy sauce and sesame (sesame seeds ground into a sesame paste, sesame dressing, or sesame oil) in Japanese or Korean cuisine. I will show you in this simple recipe that they can be made without sesame, served warm, AND delicious!
TASTE
Chrysanthemum greens are tender, with a mild grassy flavor and a bitter aftertaste. Their stems can be tender or fibrous, depending on thickness, and tend to be more grassy and less bitter in flavor than the leaves. The herbaceous flavor is similar to that of mustard greens.
HEALTH BENEFITS
- Contains Potassium, which helps to regulate blood pressure, and prevent water retention and muscle cramps.
- Contains Vitamin K, which helps to make various proteins that are needed for blood clotting and healthy bones.
- Contains Beta-Carotene (that converts into Vitamin A or retinol in the body), which is beneficial to eye health and contributes to immunity.
- Contains Vitamin C, which is an antioxidant and helps to strengthen the immune system.
- Contains Chlorogenic Acid, a natural compound commonly found in coffee beans, which has been shown to help regulate glucose and lipid metabolism and thus aid in weight management.
- Contains fibers, which may help improve digestion and aid weight loss.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- The SLIGHTLY SWEET AND SAVORY MIXED NUT SAUCE complements the slight bitter grassiness of the Chrysanthemum greens.
- A satiating and nutritious dish FULL OF FIBER AND GOOD FATS.
- You can serve this warm as is, chilled overnight, and served chilled the next day (or reheat it!) – making it perfect for LUNCHES OR MEAL PREPS.
RECIPE INGREDIENTS
You’ll need the following ingredients to make this delicious warm Chrysanthemum greens salad:
- Chrysanthemum greens
- Cashews
- Almonds
- Walnut
- Cooking oil of choice (I’m using avocado oil)
INGREDIENT NOTES
How To Pick Chrysanthemum Greens
I know this sounds obvious but choose any bunches that look HEALTHY!
LOOK FOR
- Lush dark green leaves
- Firm but crisp stems, i.e., crunchy stalks or they can be snapped easily
- Thin stems, i.e., they are softer and less fibrous
AND AVOID
- Yellowing and browning leaves
- Soft and/ or soggy stems and leaves
- Thick stems, i.e., they are harder and more fibrous
STEP-BY-STEP HOW TO
The full instructions with the exact ingredients will be in the recipe card below!
RECIPE TIPS & TRICKS
WASHING
- Thoroughly CHECK AND RINSE the greens (I have found a fat – and alive! – slug on one of the stems before!)
- Alternatively, you can also submerge the greens in a bowl of water with Trader Joe’s Fruit and Vegetable Wash while you prep for the mixed nut sauce and rinse after.
BLANCHING
Add the following to the boiling pot of water:
- SALT: Just a pinch to keep the greens’ colors vibrant
- OIL: Just a little bit to give the greens some shine
Since this dish will be served warm, we will not use any cold water or ice bath.
STORAGE & REHEATING
- STORAGE: This dish stores great in the fridge and can be stored for up to 2-3 days.
- REHEATING: Reheating in the microwave is the fastest and easiest way to warm this dish up, and 2 minutes in the microwave should do the trick!
ADDITION & SUBSTITUTIONS
- NUTS: If you prefer, you can use only almonds, only cashews, or only walnuts. Although I would recommend including some cashews as they are naturally sweet! Additionally, you can use roasted nuts but I would still recommend toasting them a bit to bring the nuttiness aroma out.
- SUGAR: Sub out for other types of sugar or exclude it if you prefer a different kind or are trying to avoid sugar. I tried coconut sugar in this recipe but found that I prefer it with white sugar. 😊
FREQUENTLY ASKED QUESTIONS
Can I use roasted nuts and skip toasting the nuts in this warm Chrysanthemum greens salad?
Yes, you can but I would highly recommend still toasting them a bit to bring them back to life, aka to bring the aroma out!
FUN FACTS
Chrysanthemum Flower Used in Herbal Tea ≠ Flower of the Chrysanthemum Greens
While Chrysanthemum greens are in the same broad daisy family as the edible Chrysanthemum flowers that are commonly used in teas, they are not of the same plant. Scientifically speaking, Chrysanthemum greens are Chrysanthemum coronarium and flowers used in Chrysanthemum teas are Chrysanthemum morifolium or Chrysanthemum indicum. The greens and the flowers have different genera.
Chrysanthemum Flower ≠ Flowers Buzz Button
While the flower of the Chrysanthemum greens and the Chrysanthemum flower commonly used in herbal tea are in the same broad daisy family as buzz buttons, which cause tingling and numbing sensation after ingesting, they are not of the same plant.
Chinese, Korean, and Japanese cultures all have a National Chrysanthemum Day.
The Chinese celebrate the Chóng Yáng Festival (重陽節) on the ninth day of the ninth Lunar month by visiting ancestor graves and paying their respects. Chóng Yáng Festival is also known as the Chrysanthemum Festival because the month has historically been when Chrysanthemum flowers bloomed. The flowers are also used and consumed, such as in Chrysanthemum liquor, due to the homophonic pun between Jiǔ, the number nine (九), and Jiǔ (久), which is a symbol of long life.
Similarly, the festival is known as Jungyangjeol (중양절) in Korea and as Chōyō, but also as the Kiku no Sekku (菊の節句) or the Chrysanthemum Festival, in Japan. In Japan, it is usually celebrated on September 9th of the Gregorian calendar as opposed to that of the Lunar calendar in Chinese and Korean culture.
Chrysanthemum Greens (Tong Hao) with Mixed Nut Sauce
Ingredients
Chrysanthemum Greens (Tong Hao)
- 1 small bunch ~200g, chopped into 2-inch (5-cm) increments See Note 1
Mixed Nut Sauce
- 10 raw cashews ~16g See Note 2
- 4 raw almonds ~4g See Note 2
- 4 raw walnuts ~4g See Note 2
- 2 tbsp avocado oil or cooking oil of choice
- ¼ tsp white sugar See Note 3
- ¼ tsp sea salt
Instructions
- Toast the nuts in a dry pan or pot on low heat for about 2 minutes or whenever you can smell the nutty flavor up close.
- Blend the toasted nuts in a small food processor or chopper (I used the Short Blender Cups from Magic Bullet) until a meal consistency, i.e., finer than crumbles but more coarse than flour.
- Pour the meal out in a small mixing bowl and add 1/4 tsp white sugar and 1/4 tsp sea salt. Combine well.
- Heat 2 tablespoons of avocado oil in a saucepan on high heat until liquid consistency, about 1-2 minutes. See Note 4
- Pour the hot oil over the dry mixture (you’ll hear some sizzle) and mix well. You will get a paste consistency.
- Bring a large pot of water boil, about 4 cups of water, for blanching. Wash and rinse the Chrysanthemum greens in the meantime.
- Cut the washed greens in 2-inch (or 5-cm) increments. Separate the stems from the leaves as we will blanch them separately.
- Once the water is boiling, add a pinch of salt and pour a little bit of oil.
- Blanch the stems first (for 1-1.5 minutes) then blanch the leaves (for 30 seconds to 1 minute). See Note 5
- Place the blanched greens in a large bowl or container where you can easily drain the excess water (no need to squeeze ALL the water out, just most of it).
- Assemble the greens on a plate, starting from the stems then top them off with the leaves.
- Drizzle the mixed nut sauce over the greens and serve.
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Notes
- Note 1: A handful (literally!) of how much you can hold in one hand comfortably should be roughly about 200-250g.
- Note 2: You can use roasted nuts but I would still recommend toasting them a bit to bring the nuttiness aroma out!
- Note 3: Sub out for other types of sugar or exclude it if you prefer a different kind or are trying to avoid sugar. I tried coconut sugar in this recipe but found that I prefer it with white sugar. 😊
- Note 4: You can test whether the oil is hot enough by pouring a small amount on the dry mixture and see if there are any sizzling sounds.
- Note 5: (STEMS) Taste-test the stems to decide the texture or firmness you prefer, as they could be done sooner than noted. (LEAVES) Taste test the leaves to decide the “cooked-ness” and texture you prefer, as they could be done sooner than noted.
Nutritional information is calculated to the best of my knowledge using MyFitnessPal (which has a more comprehensive ingredient database that includes Asian food items) and is an estimate. Actual nutrition will vary based on the cooking method and specific ingredients used.
I tried, it’s really easy and delicious!
Great sharing!
This looks amazing, Joyce! If I can’t find chrysanthemum greens, what would you recommend to use instead?
Thank you so much, Alina! Chrysanthemum greens could be tricky to find depending on the season and location for sure! If you can’t find them, I would say to substitute with veggies that are also a bit bitter to taste, like frisee and radicchio or even cooked daikon radish! I can also see the sauce go well with something with a bit of kick, like watercress.
Good idea to use different ingredients to use instead if cannot find . I learn it now and I can use for my life .😄Thank you Joyce and Alina !