Chrysanthemum Greens Salad is a super easy and healthy vegan-friendly recipe to make all year round. In this recipe, we lightly blanch beautiful chrysanthemum greens (shungiku) and season with roasted sesame oil and salt. The simple dressing brings out the unique herbaceous flavor of this vegetable.
When you get chrysanthemum greens from Asian grocery stores, they always come in a huge bundle. I would buy them for making a hot pot dinner and later found the leftover greens have wilted to a sad state somewhere in the back of the fridge.
After having to toss away enough wilted leaves, I decided to find new purposes to make the best of chrysanthemum greens. This Chrysanthemum Greens Salad (春菊のナムル; ssukgat namul in Korean) with a sesame dressing cannot be any more perfect!
It’s so easy and quick to make and super healthy! Mr. JOC can gobble the whole plate up happily. I hope you would enjoy it too.
Table of Contents
What Are Chrysanthemum Greens?
You might have heard of chrysanthemum flowers, but did you know the greens are edible too? Known as shungiku (春菊) in Japanese, chrysanthemum greens or leaves are a beloved vegetable used in East Asian cooking. They go by tong hao (茼蒿) in Mandarin or ssukgat in Korean.
They have a slight grassy taste and a lovely crunch to them. The serrated greens might remind you of large parsley leaves. Personally, I really love that they are highly nutritious as they are rich in antioxidants, vitamins, and fiber.
For Japanese cooking, we almost always include shungiku in our hot pots, soups, and salads. These days, I would buy the greens just to enjoy this salad and use the leftover for a hot pot recipe.
How to Make Chrysanthemum Greens Salad
The Ingredients You’ll Need
- Chrysanthemum greens
- Kosher salt
- Toasted sesame oil
- La-yu (Japanese chili oil) – for a spicy kick (optional)
- Toasted white sesame seeds
- Optional: crushed garlic, soy sauce
The Cooking Steps
- Rinse the chrysanthemum greens under cold water.
- Cut the greens into 2-inch (5 cm) wide pieces.
- Blanch the greens in boiling water and drain. Squeeze water out.
- Combine the sauce ingredients in a large bowl.
- Add the greens and toss to combine with the sesame dressing.
Tips on Making Chrysanthemum Greens Salad
- Do not overcook chrysanthemum greens. This is the most important part of the recipe. Do not walk away while blanching the greens.
- Blanch the stem part of the chrysanthemum greens first, then add the leafy part. Stems are tough and take a bit more time to cook while the leaves are tender and cook very fast. Therefore, it’s important to stagger the cooking time.
- Don’t use too much sesame oil. We don’t want a greasy salad, so minimize the amount of oil you use.
What to Serve with Chrysanthemum Greens Salad
This light and refreshing salad can be served as a side dish to complement many main meals. Here are some ideas:
- Bulgogi (Korean Grilled Beef)
- Miso Salmon
- Nikujaga (Japanese Meat and Potato Stew)
- Kinpira Renkon (Stir-Fried Lotus Root)
- Beef Udon
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Easy Chrysanthemum Greens Salad
Video
Ingredients
- 6 cups water (for blanching)
For the Dressing
- 2 tsp roasted sesame oil
- ¼ tsp Diamond Crystal kosher salt
- ⅛ tsp la-yu (Japanese chili oil) (optional; or make my Homemade La-yu)
- shichimi togarashi (Japanese seven spice) (optional; or use crushed red pepper flakes or chopped dried red chili)
For the Greens
- 1 tsp Diamond Crystal kosher salt (for blanching)
- ½ lb shungiku (chrysanthemum greens)
For the Garnish
Instructions
- Gather all the ingredients. Place 6 cups water in a large pot and bring to a boil.
- In a medium bowl, combine 2 tsp roasted sesame oil and ¼ tsp Diamond Crystal kosher salt. If you enjoy a bit of heat, add ⅛ tsp la-yu (Japanese chili oil). If you want it even spicier, you can also add shichimi togarashi (Japanese seven spice), chili flakes, or chopped dried red chili. Set the dressing aside.
- Cut ½ lb shungiku (chrysanthemum greens) into pieces 2 inches (5 cm) long. Separate the thick stem pieces from the leafy parts. When the water is boiling, add 1 tsp Diamond Crystal kosher salt.
- To the boiling water, add the thick stem pieces first and cook for 2 minutes (the cooking time varies depending on the thickness of the stems). When they are almost cooked through, add the leafy parts and cook for 30 seconds.
- Do not overcook the greens or they will get mushy. Drain the greens into a colander. Run them under cold water and then squeeze out the water. Transfer to the bowl with the dressing.
- Toss the greens well in the salad dressing. Sprinkle with ½ tsp toasted white sesame seeds and serve at room temperature or chilled.
To Serve
- Chrysanthemum Greens Salad is a refreshing side dish that complements many main dishes such as Bulgogi (Korean Grilled Beef), Miso Salmon, Nikujaga (Japanese Meat and Potato Stew), Kinpira Renkon (Stir-Fried Lotus Root), and Beef Udon.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition
Editor’s Note: This post was originally published on August 24, 2022. It’s been republished with more content on July 5, 2023.
Funnily enough, I recently learned this plant (Glebionis coronaria) grows wild all over San Diego as an invasive species! This finally explains why every spring, when they’re super tender, I always want to take a bite out of them when I go on walks…
Hi J.H. Thank you very much for reading Nami’s post and sharing your experience with us!😃
Not a review of this recipe, though it sounds delicious 🙂
I can’t comment on the shungiku ingredient page, but I just wanted to say how grateful I am for your advice on freezing chrysanthemum greens. It never occurred to me that a leafy green could be frozen successfully, but it certainly does! We have successfully had this in a chest freezer for multiple months, and I am able to just break off a piece and drop it in soup whenever I want. I originally started using this vegetable (herb?) in Korean recipes, where it is known as ssukgat (쑥갓). And the first bag I bought was nearly 2 pounds! Whoops!
Hello, Herring! Thank you so much for reading Nami’s post and providing such thoughtful feedback!
We are thrilled that Nami’s advice allowed you to enjoy and save Chrysanthemum Green!
Thank you for sharing your story.🤗
I love Chrysanthemum greens, but even in Hawaii our stores/farmers markets don’t sell this, as this yummy vegetable isn’t grown on our Islands. What would you suggest I substitute this with? Thank You, Karen
Hello, Karen! Thank you so much for taking the time to read Nami’s post and try her recipe!
This recipe would work well with spinach, Mizuna, Komatsuna, Watercress, and other greens.
We hope this works out for you!
Thanks for the recipe! I wonder if the greens might be kept fresh for a while by storing them in a ziplock bag in a refrigerator.
Hi Arnold, Thank you so much for trying Nami’s recipe!
You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3 days or in the freezer for a month.
We hope this helps!
I’m surprised how pleasantly crunchy the stems are when blanched tender crisp like this! Delicious and very easy. It’s my first time using shungiku in a cold side dish and I’m really glad to learn a new way to prepare this vegetable. Will definitely add it to my rotation of meal prep dishes. Thank you!
Hello, Kumi! Thank you so much for trying Nami’s recipe and sharing your cooking experience with us! Your salad also looks delicious!
We’re so happy that you discovered a new way to enjoy Shungiku from our site! That brightened our day! ☺️ Happy Cooking!
Hello,
I am a little bothered by the fact that you are calling this a chrysanthemum green salad since it clearly is a Korean banchan dish called ssukgat namul. Please give credit for the recipes you take from other cultures. Thank you.
Hi Dorothy! Thanks for your feedback. As you see in the title, I didn’t even call this recipe name in Japanese – Shungiku – on the Japanese recipe site. When I decide on the recipe title, I always check against search trends, keywords, and what words my readers use when they search in the search box on my website. Unfortunately, people are not searching ssukgat or shungiku at this time (hopefully one day). We have tools to figure out what works for the general public or my readers.
I just edited the paragraph with “This Chrysanthemum Greens Salad (春菊のナムル; ssukgat namul in Korean)….” I hope I won’t offend Korean people that I included the Korean name as I did not research this Korean recipe nor follow the traditional recipe to make this dish.
I’m always more careful when I call my (non-Japanese) recipe in that particular culture’s language. When/if I INTENTIONALLY make “authentic” Korean (or other culture’s) dishes with authentic ingredients and methods, I always talk about the dish, background history, or even refer to the authority, in the blog post. As we share a lot of similar dishes in our East Asian cultures, it gets tricky when it comes to my homemade creation like this. I do not want to offend anyone by calling my no-so-authentic creation with their recipe name. I hope this makes sense.