Chrysanthemum greens are cultivated globally, primarily for culinary purposes, with a minority being used medicinally. When used as medicine, it can be consumed fresh or dried in a cool environment.
This vegetable contains 5.57% carbohydrates, 1.85% protein, 0.43% fat, ample amounts of vitamin B, a moderate amount of vitamin C, and smaller quantities of vitamin A.
Chrysanthemum greens are a popular winter vegetable and have long been regarded as the “emperor’s vegetable” due to their abundant nutritional benefits. According to “Vietnamese Medicinal Plants and Herbs” by Professor Dr. Do Tat Loi, chrysanthemum greens are primarily cultivated for culinary use, often cooked into soups to treat chronic coughs. In addition to its cough-relieving properties, this vegetable is a good source of carbohydrates, protein, fat, and the aforementioned vitamins.
The Benefits of Chrysanthemum Greens
Relieves Chronic Headaches: As a medicine, chrysanthemum greens treat eye pain, chronic headaches, and hematemesis. Consume 10-16g daily, either as an infusion or a decoction.
Cures Cough in Children: Chop 6g of chrysanthemum leaves finely, place them in a small bowl, add a little white sugar, and steam in a rice cooker until water is released. Administer in several doses throughout the day.
Treats Diarrhea: Consuming 200g of fresh chrysanthemum greens cooked in a soup daily for 3-5 consecutive days can warm the spleen and stomach, effectively treating loose stools or continuous diarrhea.
Remedies Indigestion: Use 500g of chrysanthemum greens, 100g of lean pork, and 3 slices of fresh ginger. Wash the meat and cut it into bite-sized pieces. Chop the greens finely, then cook them with the pork, adding seasoning to taste. Just before the dish is ready, add some crushed ginger. Consume while hot.
Effective for Relieving Cold Symptoms: Use 150g of fresh chrysanthemum greens, washing them and letting them air dry. Pour boiling porridge over the greens and let them steep for 5-10 minutes to slightly cook them and reduce the temperature. Mix well and consume this dish 2-3 times a day.
Stir-fried Chrysanthemum Greens with Dried Shrimp
Ingredients: Half a catty of chrysanthemum greens, a handful of dried shrimp, sugar, dark soy sauce, seasoning powder, chili peppers, and garlic.
Blanch the Chrysanthemum Greens:
– First, remove any wilted leaves and trim the old stems. Wash the greens thoroughly.
– Fill a pot with cold water and add a few drops of oil. Bring the water to a rolling boil and quickly blanch the greens for 10 seconds.
Sauté the Garlic and Chili:
Remember to blanch the greens briefly to retain their crispness. Adding a few drops of oil to the blanching water helps maintain the green color and locks in moisture.
– Heat half a spoonful of oil in a pan and add the chopped garlic and chili. Sauté until fragrant, then add the dried shrimp. Continue sautéing and add a little sugar, a spoonful of dark soy sauce, and a spoonful of seasoning powder to taste. Sauté until the shrimp turn color.
Stir-fry the Greens over High Heat:
– Add the blanched greens to the pan, stir-frying over high heat without turning them too much to avoid breaking them. Add a little water along the edge of the pan to gradually heat the water. Cook over high heat for 3 minutes.
– After 3 minutes, flip the greens and continue cooking until they are just tender and the soup is absorbed.
Turn off the heat and plate the dish.
It is important to maintain a balanced diet with plenty of vegetables, reduced salt intake, and ample soup consumption to promote overall health and well-being.
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