Tempura chrysanthemum leaves?
Does anyone know what kind of chrysanthemum leaves are used in Japanese tempura, where to find them, or if they can be grown at home? I've eaten them here in California, as well as abroad, but haven't seen them for sale. Our family always has an elaborate meal of Japanese favorites for New Year's Eve and I know my dad would love them. (and I realize I can't grow them before then, but maybe for next year?)
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3 Comments:
You're looking for the white or the yellow ones -- specifically, c. indicum or c. morifolium. That's the best way to ID them. I'd head out to a Japanese/Asian market. Barring that, make a call to a good local sushi restaurant and see if they can order you some. Good luck!
mince at 5:32AM on 12/29/08
The plant is called garland chrysanthemum here in the States. If you have no luck with Asian markets you might try an herb farm if there is one near you. And you could get seeds from an herb seed supplier. They are easy to grow but like cool weather.
Note that chrysanthemums have variable leaf shapes, some with simple round lobes and others which are almost fern-like. So as long as the seller is reliable don't worry if the leaves don't look just like what you remember.
Blue Iris at 7:32AM on 12/29/08
If you find a good Korean market, they should carry chrysanthemum leaves or at least tell you where to find it. Koreans call it Sook-gat, depending on how Korean the market, you may have to ask for it in Korean, lol.
I have also seen chrysanthemum leaves in well stocked chinese markets and international markets.
I've never had it as tempura, always raw as a component in ssam. will have to try it tempura-ed.
wookie at 3:46PM on 12/29/08