Among the many leafy greens used in Asian cuisine, garland chrysanthemum, also known as tần ô in Vietnamese or shungiku in Japanese, stands out for its unique aroma and slightly bitter, herbal taste. This vegetable is not as common in Western cooking, but in East and Southeast Asia it is cherished in soups, hot pots, and stir-fries. Its tender leaves and distinct fragrance add depth to any dish.
Why Garland Chrysanthemum Is Special
Unlike lettuce or mustard greens, garland chrysanthemum has a bold, herbal flavor that can transform a simple broth into something memorable. It is also rich in vitamins A and C, potassium, iron, and antioxidants. In traditional Asian medicine, it is considered beneficial for digestion, calming the nerves, and detoxifying the body.
Classic Dishes with Garland Chrysanthemum
1. Hot Pot with Tần Ô
Perhaps the most famous use of garland chrysanthemum is in hot pots across Asia. In Vietnamese lẩu or Japanese nabe, fresh sprigs of tần ô are added at the very end of cooking to preserve their fragrance. The slight bitterness balances the rich, savory broth and fatty meats.
2. Chrysanthemum Green Soup
In Vietnam, canh tần ô is a simple and beloved soup. It often pairs tần ô with minced pork or shrimp in a light, clear broth. The vegetable’s delicate aroma shines, making the soup both refreshing and comforting.
3. Japanese Shabu-Shabu with Shungiku
In Japanese cuisine, shungiku is a standard ingredient in shabu-shabu and sukiyaki. The leafy greens are briefly swished in boiling broth along with thin slices of beef, mushrooms, and tofu. Its strong aroma enhances the flavor of the entire dish.
Creative Uses of Garland Chrysanthemum
4. Stir-Fried Tần Ô
Although less common, garland chrysanthemum can be stir-fried with garlic, oyster sauce, or soy sauce. The heat reduces its bitterness, while its aroma infuses the whole dish. A quick stir-fry makes an excellent side dish served with rice.
5. Salad with Chrysanthemum Greens
In fusion cuisine, the leaves can be used fresh in salads. Paired with sesame dressing, roasted nuts, or citrus fruits, garland chrysanthemum adds a refreshing, herbal kick to modern dishes.
6. Steamed Dumplings
In Chinese cooking, chopped chrysanthemum greens are sometimes mixed into dumpling fillings along with pork or shrimp. The distinctive flavor sets these dumplings apart from regular ones.
7. Herbal Tea
In some cultures, young garland chrysanthemum leaves are steeped into herbal tea, believed to have calming effects and aid digestion.
International Inspirations with Garland Chrysanthemum
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Vietnamese cuisine: Light soups (canh tần ô) and lẩu hot pot.
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Japanese cuisine: Shabu-shabu, sukiyaki, and tempura dishes using shungiku.
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Chinese cuisine: Dumpling fillings, stir-fries, and herbal broths.
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Korean cuisine: Tần ô (ssukgat) added to stews like doenjang jjigae or kimchi hot pots.
Tips for Cooking with Garland Chrysanthemum
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Add last: Because it cooks quickly, always add it at the end of cooking to avoid overcooking.
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Balance flavors: Its strong aroma pairs best with rich, fatty, or umami-packed dishes.
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Use fresh leaves: Younger, tender leaves have a milder flavor compared to older, thicker ones.
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Mix with other greens: To soften the intensity, combine tần ô with spinach, napa cabbage, or water spinach.
Health Benefits of Garland Chrysanthemum
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Rich in antioxidants: Supports immunity and reduces oxidative stress.
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Digestive aid: Traditionally used to soothe the stomach.
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Calming properties: Believed to help relax the body and reduce anxiety.
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Bone health: Contains calcium and vitamin K.
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Hydration and detoxification: High water content helps cleanse the body.
A Sample Recipe: Vietnamese Tần Ô Soup with Minced Pork
Ingredients
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1 bunch garland chrysanthemum (tần ô), washed and cut
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150 g minced pork
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1 liter chicken or pork broth
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1 onion, sliced
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1 tbsp fish sauce
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1/2 tsp sugar
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Pepper to taste
Instructions
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Heat the broth in a pot and add onion slices.
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Season minced pork with fish sauce, sugar, and pepper, then shape into small balls.
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Drop the pork balls into the boiling broth and cook until done.
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Just before serving, add garland chrysanthemum leaves. Cook for only 1–2 minutes to keep them fresh and fragrant.
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Serve hot with rice.
Conclusion
Garland chrysanthemum (tần ô) is not just another leafy green—it is a vegetable full of character, aroma, and health benefits. From Vietnamese soups to Japanese hot pots and Chinese dumplings, it enriches dishes with its bold, herbal taste. Whether you enjoy it in a light broth, stir-fried with garlic, or simply dipped into hot pot, tần ô proves to be a versatile ingredient that deserves a place in every kitchen. Next time you see it at the market, don’t hesitate to bring some home and experiment—you might discover a new favorite dish.
