Chrysanthemum leaves and How to cook it



This food is very low in Cholesterol. It is also a good source of Protein, Niacin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Edible leaves of the garland chrysanthemum plant. Similar in appearance to the ornamental variety chrysanthemum, both the greens (leaves) and stems of the garland chrysanthemum are harvested for use either fresh or to be cooked for salads, soups, stews, and stir-fried dishes. As a popular green in Asian food dishes, garland chrysanthemum has a distinctive bite to the flavor, providing a tangy taste that increases with the age of the leaf. If the plants begin to flower, the stems and leaves will become bitter tasting and have aged past their prime use. The garland chrysanthemum can be prepared by serving it fresh or by steaming, blanching, or sautéing the greens and stems. Overcooking however, will produce a bitter tasting flavor, so maintain a lower heat and cook until tender and lightly tangy in taste.




Left Over roast chicken Noodle Soup with Chrysanthemum leaves

The chrysanthemum leaves and are star anise are a beautiful match. Any vegetables with a bitter bite eg. watercress can be substituted if you like.

Yield: Makes 4 servings
ingredients
3 whole star anise
3 cups water
1 2-inch piece fresh ginger, peeled, sliced
6 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sugar ( optional)
3 garlic cloves, thinly sliced
3 tablespoon of oil

5 cups of chrysanthemum leaves (bottoms trimmed, upper stems and leaves cut)
1 14-ounce package thin fresh or dried Chinese egg noodles

 abt 2/3 pound of left over roast chicken
1/4 large onion, sliced paper-thin
preparation
Stir star anise in heavy large saucepan over medium heat until slightly darker, wrinkled-looking, and fragrant, about 8 minutes. Add 3 cups water and ginger; simmer 15 minutes. Add broth, soy sauce, and sugar; simmer 15 minutes. Season to taste with salt and pepper.
Stir oil and garlic in small skillet over low heat until garlic is crisp and golden, about 8 minutes. Set garlic oil aside.
Blanch chrysanthemum in large pot of boiling salted water until just wilted, about 5 seconds. Using strainer, transfer greens to colander. Rinse with cold water and drain. Return water in pot to boil. Add noodles and cook until just tender but still firm to bite, stirring often, about 3 minutes. Drain; transfer to large bowl. Let stand 2 minutes. Mix in 1 tablespoon garlic oil. Using kitchen shears, cut noodles crosswise in several places.
Heat chicken in microwave in 10-second intervals at low setting until warmed through. Divide noodles among 4 soup bowls; top each with 1/4 of chrysanthemum, chicken, and onion. Ladle 2 cups broth mixture into each bowl. Drizzle with some garlic oil.