Chrysanthemum leaves, raw

Chrysanthemum leaves, raw

쑥갓 – ssukgat Common names: chop-suey-green, crown daisy, garland chrysanthemum, Japanese-green A leafy, aromatic herb. In Korea, Chrysanthemum leaves are steamed or par-boiled and used as greens in ban chan dishes, or in soups, stews, or “hotpots” The plant is delicate and easy to overcook and so is added at the end … Read more