Chrysanthemum greens are the stems and leaves of the chrysanthemum cabbage (Glebionis coronaria) and the crown daisy (Chrysanthemum carinatum). Because its flowers resemble wild chrysanthemums, it is also known as chrysanthemum vegetable, crown daisy greens, or simply t蒿. Chrysanthemum greens are also called the "Emperor's Vegetable."
In ancient times, chrysanthemum greens was a delicacy served in the imperial court, which is how it got this name. Though unassuming in appearance, it is extremely nutritious. Its carotene content is about 15-30 times that of cucumbers and eggplants. It contains about twice as much calcium as winter melon and cucumbers, and six times as much as tomatoes. Its fiber is fine and tender, easily digested and absorbed, making it highly beneficial for children's development and for the elderly with poor digestion and absorption.
Almond and Chrysanthemum Greens
Chrysanthemum greens are rich in mineral salts such as potassium, which helps regulate the body's fluid metabolism, promote urination, and reduce edema. The dietary fiber in chrysanthemum greens can enhance gastrointestinal motility, aiding digestion and lowering cholesterol. Chrysanthemum greens also promote protein metabolism, which helps in the breakdown of fats. Both the stems and leaves can be eaten, and it is praised for having the fresh aroma of Artemisia and the sweet fragrance of chrysanthemums, with a fresh, tender, and crisp texture.
When stir-fried with meat, eggs, and other non-vegetable dishes, the vitamin A absorption rate is improved. The aromatic essential oils in chrysanthemum greens are volatile when heated, so it should be stir-fried over high heat and quickly. Blanching for soups or serving it raw in salads is beneficial for those with poor gastrointestinal function. Blanching the greens, then dressing with sesame oil, MSG, and fine salt creates a light and delicious dish that is especially suitable for patients with coronary heart disease and hypertension. In folk medicine, fresh chrysanthemum greens boiled in water is consumed as a tea to treat coughs. Fresh chrysanthemum greens pounded into a paste and mixed with warm water can be slowly consumed to treat conditions like high blood pressure and dizziness. Adding some chrysanthemum greens to hot pot can promote the metabolic action of protein from fish or meat, enhancing the absorption of nutrients. It is worth mentioning that chrysanthemum greens cook quickly, so they should be stir-fried over high heat to avoid loss of nutritional value.