— VEGETABLES – CHINESE VEGETABLES
Tong-Ho
Tong-ho, also known as edible chrysanthemum, is a versatile leafy vegetable popular in Asian cuisines, particularly in Chinese, Japanese, and Korean dishes. Tong-ho has a distinctive, aromatic flavor that combines earthy, spicy, and lightly floral notes. The leaves have a slight bitterness.
Origin
Tong-ho originally comes from the Mediterranean region but spread to East Asia thousands of years ago. There, it was cultivated and valued for its culinary and medicinal properties.
SPAIN
How to store
Store tong-ho in the vegetable drawer of the refrigerator. It stays nice and cold there, allowing the vegetable to remain fresh for a few days.
How to eat
Wash the leaves thoroughly to remove dirt and sand. Overcooking can ruin the flavor and texture, so cook tong-ho briefly to preserve its taste and nutrients. You can stir-fry, boil, steam, or eat it raw. Tong-ho is often added to Asian hotpots, broth-based soups, salads, and kimchi.
