Quick Answer: How Do You Use Tong Hao?
Tong hao (茼蒿, tónghāo), or chrysanthemum greens, is an aromatic leafy vegetable used in Chinese soups, hotpot and stir-fries. Its botanical name is Glebionis coronaria; older labels may use Chrysanthemum coronarium.[1]
- Expect a grassy, herbal flavor with a bitter edge, rather than the mildness of spinach.[6]
- Choose narrow, deeply cut leaves or broader, less divided leaves; individual cultivars vary in aroma.[1][2]
- Trim tough stems, wash thoroughly and cook the tender leaves briefly.[3][5]
Buy greens sold as a food crop. The name does not make an ornamental garden chrysanthemum a kitchen ingredient.[4]
A bunch of tong hao brings its own fragrance to a dish, so it works especially well when you want the vegetable to remain noticeable. The useful choices are which bunch to buy, how much stem to retain and when to add the leaves.
Recognize the Edible Green
Look for green leaves on slender branching stems, usually sold as a loose bunch or bag. Garland chrysanthemum, crown daisy and edible chrysanthemum are other English names; Asian shops may label the same vegetable tong ho or shungiku.[1]
Its aroma can seem grassy or floral, with a lingering bitter note. This is a characterful vegetable rather than a neutral filler for a pot. Young, tender growth is a good starting point if you are unfamiliar with the taste.[6]
Broad Leaves and Narrow Leaves
Two common groups explain why different bunches may look surprisingly unlike each other. These are leaf forms of the same vegetable, not separate ingredients.[1]
| Leaf form | What to look for | What it means in the kitchen |
|---|---|---|
| Narrow or small-leaf type | Slender leaves with deep lobes or toothed divisions | Often notably aromatic, with a pronounced herbal character |
| Broad-leaf type | Larger, thicker leaves with shallower divisions | Often tender and relatively mild; still has the vegetable’s characteristic fragrance |
The broad-versus-narrow distinction is useful, but not a flavor guarantee. Cultivar descriptions include both strongly scented and milder deeply cut leaves, as well as mild, thick round leaves. Judge the actual bunch’s tenderness rather than assuming leaf shape tells the whole story.[1][2]
Choose a Chinese Cooking Method
- Hotpot: Add a small portion toward the end of cooking and lift it out once the leaves have softened. Tong hao is a familiar hotpot vegetable; prolonged simmering can let its bitterness dominate.[3][4]
- Garlic stir-fry: Use well-drained greens and toss them until wilted. Garlic, a little light soy sauce and a finishing touch of sesame oil suit the assertive flavor.[3]
- Clear soup: Add the leaves to a broth with chicken or lean pork for an aromatic vegetable component. Let them soften without turning a quick green addition into a long stew.[1][4]
For a first purchase, a simple vegetable side makes the flavor easier to recognize than a heavily seasoned mixed dish. It also fits the shared-dish approach explained in this guide to Chinese food culture.
Prepare the Bunch Before Cooking
- Sort and trim. Remove damaged leaves and tough lower stems. Keep tender shoots, cutting longer pieces into manageable lengths.[3][5]
- Wash carefully. Rinse under running water, separating the stems so grit can escape. Do not use soap or detergent on produce.[5]
- Drain thoroughly. Shake off excess water or use a colander before stir-frying; water clinging to the leaves can dilute the seasoning.[3]
If you keep thicker but still tender stems, separate them from the leaves and give them a head start in the pan. The leaves wilt sooner than the sturdier stalks.[6]
Buying and Keeping Tong Hao Fresh
Asian groceries are a useful place to look. Choose lively green leaves and firm, fresh stems; avoid a tired bunch with widespread yellowing, damage or wilting.[4][6]
Keep the bunch unwashed in a bag in the refrigerator until preparation, and use it promptly. Store perishable produce at 40°F (4°C) or below and keep it separate from raw meat and seafood. Refrigeration slows deterioration; it does not restore leaves that are already rotten.[5][7]
FAQs About Chrysanthemum Greens
Can you eat tong hao raw?
Yes. Young, tender leaves are used raw, though their aroma can be strong. Wash them before eating; rinsing reduces contamination but does not eliminate all bacteria.[4][5]
Can spinach replace chrysanthemum greens?
Spinach can supply a tender green texture in many cooked dishes, but it will not reproduce tong hao’s distinctive herbal taste. Treat it as a change in flavor.[6]
Are the stems edible?
Tender stems are usable. Discard coarse, fibrous lower portions, and allow thicker retained stalks more cooking time than the delicate leaves.[3][6]
Is tong hao the same as shungiku?
They are common names used for the same edible species. The label alone does not identify one particular leaf shape or cultivar.[1][2]
Sources
[1] University of Florida IFAS Extension. Tong Hao—an Asian Vegetable Expanding in Florida
[2] Tohoku Seed. Shungiku: Choosing Between Varieties
[3] The Woks of Life. Stir-Fried Tong Ho
[4] Just One Cookbook. Shungiku (Chrysanthemum Greens)
[5] US Food and Drug Administration. Selecting and Serving Produce Safely
[6] Diversivore. Garland Chrysanthemum: How to Choose and Use It
[7] University of Florida IFAS Extension. Healthy Harvest: Florida Brassicas, Cruciferous Vegetables, and Leafy Greens