Chrysanthemum leaves is called Dang Oh in Teochew and Hokkien.
Edible chrysanthemum is commonly associated with chrysanthemum tea which is an infusion of a certain type of chrysanthemum flower. It has a cooling effect and is mild enough for children.
But this page is talking about a different part of the chrysanthemum which is also edible ... the leaves.
Not all leaves from the chrysanthemum can be eaten, only the tender leaves of the garland chrysanthemum. It is rich in Vitamin A and B.
My grandmother always have it in the Chinese New Year hot pot. It is supposed to represent something but I cannot remember. It is a Teochew tradition.
It is an acquired taste because the leaves are slightly bitter. You know what the old folks say, bitter is good for health.
Grandmother loves it because whenever she talks about it, her eyes shines. What is it with old people and bitter food?
Besides hot pot, it can also be added to quick soups, as compared to simmering soups.
It cooks quite fast, so a quick short boil will do. In fact, it can be added to the soup after the heat has been already turned down and allowed to steep.
The Japanese also use the leaves in tempura. The bitterness disappears when the leaves are dipped in tempura batter and lightly fried.
How to prepare
The leaves come in small bunches. There is no need to cut them up. Remove the roots and wash thoroughly to get rid of dirt. Cook them as it is.
