Reminiscent of chamomile
Source: jmheatherly.medium.com
Photo by Nadiia Ploshchenko on Unsplash
Historical writings describe Chrysanthemum as early as the 15th century BCE in ancient China. They first cultivated “chu” and named the city Chu-Hsien after it. The Japanese documented it in the 8th century AD and display it on the imperial seal. These were called kikumon — kiku for mums and mon for crest.
In France, they place mums on graves honoring the dead on All Saint’s Day. People in the US decorate with them during Autumn representing luck and longevity. There are 40+ species of mums.
Nomenclature: Chrysanthemum coronarium (culinary) Tastes: buttery, sweet, floral Uses: teas, pesticides, folk medicine
Recipe: Chrysanthemum Leaves Goma-ae (胡麻和え)
This is a Japanese, vegetarian side dish of mums leaves with sesame seed dressing.
Ingredients: chrysanthemum leaves, salt, sesame seeds, soy sauce, mirin
Comments