Another name for chrysanthemum leaves is tong ho. This leafy green vegetable is commonly known as tong ho in Asian cuisine, particularly in Chinese and Vietnamese dishes. It is also referred to as garland chrysanthemum, chrysanthemum leaves or greens, edible chrysanthemum, Crown daisy, and Chop Suey greens. These various names reflect the regional and cultural diversity in which this vegetable is used and the different culinary traditions that incorporate it.
In my own gardening and culinary experiences, I have come across chrysanthemum leaves by different names. I have grown them in my garden, and their vibrant green leaves add a lovely touch to any dish. I have often used them in stir-fries, soups, and salads, where their slightly bitter and earthy flavor adds depth and complexity to the overall taste.
The name “tong ho” is derived from Cantonese, and it is widely used in Chinese cooking. In Chinese cuisine, tong ho is commonly stir-fried with garlic, ginger, and other vegetables or meats. It is also frequently used in hot pots and soups, as its flavor infuses well into broths. The unique taste of tong ho is often described as a combination of bitterness and sweetness, which balances out other ingredients in a dish.
In Vietnamese cuisine, chrysanthemum leaves are known as “tần ô” and are used in a variety of dishes. They are often added to salads, spring rolls, and stir-fried dishes, providing a refreshing and slightly peppery taste. The leaves can also be used to make flavorful herbal teas, which are believed to have various health benefits.
The name “garland chrysanthemum” is commonly used in the Western world and reflects the ornamental value of this plant. In some regions, chrysanthemum leaves are cultivated primarily for their beautiful flowers, which are used in floral arrangements and decorations. However, the leaves are equally prized for their culinary uses, and they are often harvested before the flowers bloom to ensure their tenderness and flavor.
Chrysanthemum leaves are known by several names, including tong ho, garland chrysanthemum, chrysanthemum leaves or greens, edible chrysanthemum, Crown daisy, and Chop Suey greens. These names reflect the diverse culinary traditions in which this leafy green vegetable is used. Whether you encounter it in a Chinese stir-fry, Vietnamese salad, or any other dish, chrysanthemum leaves bring a unique flavor and visual appeal to the table.
