Chopsuey Greens - (Chrysanthemum)
Although we would not normally think of using plants of chrysanthemums as a vegetable, in Japan and China, there are several species which are highly valued as greens. The best known of these appears to be the Chrysanthernum coronarium varieties, which are known as Chopsuey or Shungiku. These have small, deeply cut bright green aromatic leaves.
The distinct flavour is pleasing to the taste, especially after one has become used to the idea of eating chrysanthemums.
Sow small quantities of seed in drills 30cm apart, at frequent intervals during spring. The greens are used when the plants are small. In normal growing weather, it is usually possible to cut shoots within six or seven weeks of sowing seed. When freshly gathered from plants 13 to 15cm high, the flavour is at its best and not too strong.
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