Lemony Blanched Chrysanthemum Greens with Pine Nuts

Bright and herbal, flavorful and vibrant, these blanched chrysanthemum greens perfectly marry the green floral flavors from the greens with the tartness of lemon juice and the nutty richness of pinenuts and sesame oil. Serve alongside your favorite rice dish for a flavorful and filling meal.

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Crown daisy with lemon and pine nuts

All About Chrysanthemum Greens

Chrysanthemum greens go by many names—including crown daisy, tong ho, kikuna, and crown marigold—and they’re a nutritional powerhouse. They’re widely cultivated across Asia and also foraged in the wild in places like Greece, with some wild growth in parts of North America as well. It took an awfully long time to put together that those fall flowers everyone loves decorating their porches with—mums—are actually chrysanthemums. Of course. Crown daisy isn’t the same plant as the classic autumn porch variety, but it is a close relative.

Chrysanthemum greens are delicate and tender, with subtle floral notes that remind me of a kind of herbal tea–spinach hybrid. I usually find them at Asian grocery stores, though you can grow them yourself if you’re inclined (and I’ve heard they taste even better homegrown, and will be giving it a shot for the first time this year). They’re often added to stews and soups but don’t need much cooking to soften. They’re especially popular in hot pot, where a quick blanch in boiling water or broth makes them tender without turning mushy. It’s a good idea to try a small amount first, as they can cause stomach upset for some people. Nutritionally, they’re low in calories and fat, and rich in antioxidants. They also contain about 30% more calcium per serving than bananas, along with high levels of vitamins K, A, and C, plus solid amounts of iron and manganese.

Looking for Chrysanthemum Greens? Try one of these!

Lot’s of Lemons? Try one of these Lemon Recipes!

vegan blanched chrysanthemum greens

Blanched Chrysanthemum Greens Tips and Tricks

This recipe was designed to be made with chrysanthemum greens, but if you are unable to locate them and still want to give it a shot I recommend trying watercress or dandelion greens in their place. They will have a different flavor, but still should work nicely.
This recipe is lemon-forward. If you prefer a little less zip in your food, start with one lemon and taste before adding the juice of the second.
Chrysanthemum greens do not need a lot of cook time- one minute should do it. After blanching make sure to shock in cold water afterwards to stop the cooking process.
To avoid a watery dish, it’s really important to use your hands and firmly squeeze the cooked greens to remove the excess liquid.
If pine nuts aren’t in your pantry, you can swap them out for some sesame seeds, toasted in the same way to give your dish that toasty flavor and crunch.
Serve alongside rice and tofu for a filling meal, or keep it extra light and enjoy with a brothy miso soup.

crown daisy recipe