Edible chrysanthemum flowers
The yellow or white petals of edible chrysanthemum varieties with a grassy-floral taste, blanched into salads, soups and tempura, the dried ones brewed as floral tea.
Edible chrysanthemum flowers are the yellow or white petals of edible (culinary) chrysanthemum varieties, with a light grassy-floral taste and a delicate spiced bitterness. In East Asian cooking they are blanched and added to salads, soups, tempura and rice, used to decorate dishes, and the dried petals are brewed as an aromatic floral tea (Chinese and Korean style) with honey.
Recipes with this ingredient
Anise tea is a fragrant drink with warmth and depth of flavor. Its roots trace back to European traditions where spicy herbs and spices were valued for their warming and healing properties. Anise adds a sweet-spicy note to the tea, while chrysanthemum flowers contribute a delicate floral aftertaste. Lemon refreshes the drink, and honey and sugar soften its bitterness, making the taste rounded and balanced. This tea is perfect for cold evenings when you want to wrap up in a blanket and enjoy coziness. It not only warms but also has beneficial properties — it helps relax, improves digestion, and supports immunity. Due to its unique flavor profile, anise tea is often served in restaurants and used in tea ceremonies.
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From the White Rabbit restaurant.
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