Edible Chrhysanthemum Lights up Your Table

Have you tried edible flowers? Maybe you've had some with your green salads or organic appetizers. In Japan, edible chrysanthemum is our favorite traditional food on the market during autumn.

Rich in Vitamin B2, C and E, and chlorogenic acid, now getting more popular as a healthy food with the benefit of antioxidant protection.

 Just boil the flower petals for a few minutes with a spoonful of vinegar, take them out from the boiling water, add vinegar and soy sauce.

I love the color, sweet and slightly bitter taste, and herbal scent of chrysanthemum. Thanks for the breeders worked hard to improve the edible varieties; they bring joy to our senses. I hope you can try them someday, maybe in Japan!