Chopsuey Greens Shungiku

Botanical Name: Chrysanthemum coronarium

Approx 500 seeds

Availability: In stock

$4.35

Details

This edible variant of Chrysanthemum is one of the most interesting Asian ‘greens’ available. Both the pretty leaves and flowers can be used and have a wonderful fragrance and flavour. Delicious in soups, casseroles, hotpots and salads, or blanched with a sesame oil and garlic.

How To Grow

In fertile, well drained garden soil or pots. 6mm (¼in) deep, cover with fine soil and keep moist. Seedlings appear in 7-14 days. Water well and feed regularly.

When To Plant

All year round, avoiding hottest and coldest months.

Sow

Spring, Summer, Autumn, Winter

Soil Type

compost, well drained

When

All year round, avoiding hottest and coldest months.

Where

In fertile, well drained garden soil or pots.

How Sow

6mm (¼in) deep, cover with fine soil and keep moist. Seedlings appear in 7-14 days.

Care

Water well and feed regularly.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Tempura Fried Chopsuey Greens

Tempura Fried Chopsuey Greens

Ingredients

  • Honey sesame topping
  • 2 tbs sesame seeds
  • 2tsp soy sauce
  • 1 tsp sugar

Tempura sauce

  • 2tbs sugar
  • 2 tbs water
  • 5 tbs soy sauce
  • 5 tbs lemon juice

Instructions

  1. To make tempura dipping sauce, combine sugar and water in a small saucepan and cokk over med heat, stirring, until sugar is dissolved. Add soy sauce and lemon juice, stir and set aside.
  2. To make sesame topping, toast sesame seeds in a dry pan till golden. Crush lightly in a mortar and pestle while still warm, add soy sauce and sugar, then set aside.
  3. Cut the chopsuey into 5cm lengths. Blanche in boiling water for 30 seconds, then shock in ice water, drain and squeeze out any excess water.
  4. To make Tempura batter mix plain flour, baking soda and corn flour together in a mixing bowl. In a separate bowl crack the egg and beat it roughly, add cold water and mix gently. Pour the flour mix in batches into the egg mixture and combine gently.
  5. Heat the oil to approximately 160℃.
  6. Dust the blanched chopsuey with plain flour on both sides. Put into the tempura batter mix, then straight away into the oil. Only do a couple at a time so the temperature remains constant. Cook till lightly golden and crisp, turning once. Place cooked tempura on plate with paper towel to drain.
  7. Arrange the tempura on a serving plate, top with crushed sesame and serve with a bowl of dipping sauce.
The Garden Patch