Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, aromatic chrysanthemum leaves with garlic. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Aromatic Chrysanthemum Leaves with Garlic is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Aromatic Chrysanthemum Leaves with Garlic is something which I’ve loved my entire life.
RECIPE BELOW: This vegetable dish has a mild grassy herbaceous taste with tender sweet tasting stems. Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae.
To begin with this recipe, we must first prepare a few components. You can cook aromatic chrysanthemum leaves with garlic using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Aromatic Chrysanthemum Leaves with Garlic:
- Prepare 1 bunch Chrysanthemum leaves
- Get 1 cm or more ◎ Tubed pre-grated garlic (or 1/2 tsp grated fresh)
- Prepare 1 tbsp ◎ Mentsuyu
- Get 1/2 tsp ◎ Sesame oil
- Take 1 ◎ Sesame seeds
Remove the roots and wash thoroughly to get rid of dirt. The chrysanthemum seems to have fallen out of fashion in modern gardens. One reason why this has happened is that chrysanthemums are perceived as too much hard work or troublesome. The plant itself has a sturdy, upright habit and attractive lobed, aromatic leaves.
Instructions to make Aromatic Chrysanthemum Leaves with Garlic:
- Rinse the chrysanthemum leaves, briefly parboil, then soak in chilled water. Drain the excess water, then cut into bite-sized lengths.
- Blend together the ◎ ingredients, toss with chrysanthemum leaves, and serve.
The leaves of garland chrysanthemum contain chlorogenic acid, carotene, flavonoids, vitamins and potassium. The garland chrysanthemum, Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to the Mediterranean and East Asia. Flowering heads and petals are parboiled. Once you have tried the freshly brewed homemade chrysanthemum tea, you will never think of buying and tasting commercially produced chrysanthemum tea anymore. Chrysanthemum morifolium, commonly called Ju Hua in mandarin and Flos Chrysanthemi in Latin, is one of the best varieties for making chrysanthemum flower tea.
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