please check local poison control, or agricultural advice, I don't want even a single hair harmed on your lovely head! Also: don't overcook the chrysanthemums, when they overcook they can be ruined! (i've had experience in this). so if you're adding to a stir fry, add at the end, like you would bean sprouts, or herbs. like, cook them for under half a minute?
ah, Oh Nancy, the lady was so angry! and i don't understand because I have always thought so fondly of the shop, and the people in it. However, i think its her parents who like me, she just seemed angry in general, and maybe worried I would steal something by taking photos! "Its forbidden!". even when i tried to tell her how much we loved the purple sweet potato noodles she recommended to me last time...at least she didn't grab my phone, like the peeps in that pastry shop in marrakech!
There used to be a shop in one of Toronto's Chinese districts that sold housewares, especially wicker, basketry, bamboo and paper lanterns. It had signs near the door that advised that picture taking was prohibited. I would hazard a guess that they were concerned about competitors doing price checks.
Brilliant, Marlena! But as an old Middle East hand, I immediately wondered if one might substitute tahini for the sesame paste? Have you tried it? I don't know where I'll find chrysanthemum leaves, alas. But did you ever figure out why the shop lady was so angry with your photography? Did she think you might steal the chrysanthemum's soul?
soooooo tahina: middle eastern sesame paste is different from Asian. Asian sesame paste is toasted to a dark and nutty colour and taste--its closer to peanut butter than it is to middle eastern tahini, though i last made this recipe using almond butter which worked really well! so i recommend. Try Chinese, Korean, or Japanese shop for chrysanthemum leaves, or grow your own! (as long as unsprayed, google tells me that all chrysanthemum greens are edible though not all delicious). (but you should do your own research). and--oh wait: i forgot to include this in my recipe: I added some green beans to the chrysanthemum leaves, will go and fix it. Meanwhile, maybe spinach+blanched mustard leaves? but really: its the chrysanthemum's unique scent and taste that you want....
I live in Israel. Wild chrysanthemums are growing in every empty lot right now. But they're not the same as the ones you show, and I don't know if they're edible.
so, according to my google-based research, all chrysanthemum leaves are edible though I don't know if they include wild ones which do look very different from the ones found in asian shops.
I just love them. Probably because they are unique in scent and taste. And unique-- to me-- is often a sense-based attention grabber. It conjures up images and memories more than other more ubiquitous flavours.
It's been years since I bought pots of cushion mums to decorate the doorstep. The foliage is very fragrant indeed. Small wonder that some Asian cuisines make culinary use of them.
please check local poison control, or agricultural advice, I don't want even a single hair harmed on your lovely head! Also: don't overcook the chrysanthemums, when they overcook they can be ruined! (i've had experience in this). so if you're adding to a stir fry, add at the end, like you would bean sprouts, or herbs. like, cook them for under half a minute?
ah, Oh Nancy, the lady was so angry! and i don't understand because I have always thought so fondly of the shop, and the people in it. However, i think its her parents who like me, she just seemed angry in general, and maybe worried I would steal something by taking photos! "Its forbidden!". even when i tried to tell her how much we loved the purple sweet potato noodles she recommended to me last time...at least she didn't grab my phone, like the peeps in that pastry shop in marrakech!
There used to be a shop in one of Toronto's Chinese districts that sold housewares, especially wicker, basketry, bamboo and paper lanterns. It had signs near the door that advised that picture taking was prohibited. I would hazard a guess that they were concerned about competitors doing price checks.
Sounds about right. X m
Brilliant, Marlena! But as an old Middle East hand, I immediately wondered if one might substitute tahini for the sesame paste? Have you tried it? I don't know where I'll find chrysanthemum leaves, alas. But did you ever figure out why the shop lady was so angry with your photography? Did she think you might steal the chrysanthemum's soul?
soooooo tahina: middle eastern sesame paste is different from Asian. Asian sesame paste is toasted to a dark and nutty colour and taste--its closer to peanut butter than it is to middle eastern tahini, though i last made this recipe using almond butter which worked really well! so i recommend. Try Chinese, Korean, or Japanese shop for chrysanthemum leaves, or grow your own! (as long as unsprayed, google tells me that all chrysanthemum greens are edible though not all delicious). (but you should do your own research). and--oh wait: i forgot to include this in my recipe: I added some green beans to the chrysanthemum leaves, will go and fix it. Meanwhile, maybe spinach+blanched mustard leaves? but really: its the chrysanthemum's unique scent and taste that you want....
I'll try stir-frying some. And I'll let you know if I die. 😝
I live in Israel. Wild chrysanthemums are growing in every empty lot right now. But they're not the same as the ones you show, and I don't know if they're edible.
so, according to my google-based research, all chrysanthemum leaves are edible though I don't know if they include wild ones which do look very different from the ones found in asian shops.
I'll have to keep an eye out for chrysanthemum leaves the next time I go shopping in an Asian market.
I just love them. Probably because they are unique in scent and taste. And unique-- to me-- is often a sense-based attention grabber. It conjures up images and memories more than other more ubiquitous flavours.
It's been years since I bought pots of cushion mums to decorate the doorstep. The foliage is very fragrant indeed. Small wonder that some Asian cuisines make culinary use of them.