The stems of these pretty flowers are edible. It has a fresh earthy scent that tastes great in spicy fish stew. But growing up, I remember eating these greens raw: sometimes my mom would make this as a side dish seasoned with minced garlic, soy sauce, vinegar, and spicy red pepper seasoning as a side dish.
This is my first time seeing them grow in its entirety. I could’ve mistaken them for daisies except the stems were leafy, tall, and windy. I think they look romantic and vintage-y.
5 responses to “Flower of the Day: May 21, 2019. Chrysanthemum Greens”
Lovely flowers. My son is a chef and he uses a lot of different flowers in his dishes.
Thank you! My parents grow them in their backyard. I had no idea how pretty they were.
I remember you mentioning your son is a chef. His dishes using flowers must be colorful and delicious. Do you know which kinds he uses and for what types of dishes?
To be honest, he is too high end for me. LOL. I have seen him use tiny viola looking flowers, many types of greens form flowers, tea rose petals and others I am sure. I will have to pay closer attention to his pictures on Instagram.
You’re right, dishes with flowers usually go with fancier cuisine! I wish it were easier to cook with edible flowers but for me the unfamiliarity and worry that maybe it’s poisonous keeps me away. I’m slightly familiar with Korean edible plants but there’s a bunch of lovely flowers good for eating. If I do go foraging, I’ll need a big roll of Tums and Pepto. Lol 🙂
Yep. LOL