Garland chrysanthemum scent is also good for the body!
Is garland chrysanthemum eaten in other countries? The peculiar taste is addictive. They are indispensable for hot pot cooking in winter!
The scent of garland chrysanthemum acts on the autonomic nerves!
Let’s start with the scent of garland chrysanthemum(called shungiku in Japanese). The characteristic of garland chrysanthemum is its unique scent.
That scent acts on the autonomic nerves to improve gastrointestinal function. It seems to be good for upset stomach.
What kind of effect does the nutrition of garland chrysanthemum have?
The garland chrysanthemum contains a lot of β-carotene. When β-carotene enters the body, it becomes vitamin A, which keeps the eyes and mucous membranes healthy and has an antioxidant effect, so it is also effective for anti-aging.
Vitamin A is said to be inadequate for many people. When you run out of vitamin A in your body, you may feel dazzling, dry skin, brittle claws, or difficulty seeing in the dark.
It also contains minerals such as calcium, which is as much as milk.
garland chrysanthemum has less harshness than spinach
Spinach and other ingredients contain a component called oxalic acid, which makes them harsh when eaten raw, but garland chrysanthemum has a small amount of oxalic acid and can be eaten raw.
If you eat it raw and feel that it has a bitter taste, simply pour boiling water over it to change the taste.
If you boil it, soak it in water after boiling. It doesn’t matter if you soak it in water quickly. If you put it on for a long time, it will become watery and you will lose nutrition.
How to choose delicious garland chrysanthemum
The season of garland chrysanthemum is winter. Choose garland chrysanthemums that have leaves on the lower of the stem and are not discolored with a strong scent is fresher.
How to cook garland chrysanthemum recipe
When cooking garland chrysanthemum, you don’t have to boil it for a long time. As I mentioned earlier, you can eat it raw.
It takes about 30 seconds to boil the garland chrysanthemum, and plus about 15 seconds to the part where the lower stem is hard.
Click here for recipes using garland chrysanthemum.
(The image is of Traditional boiled Garland Chrysanthemum(Shungiku))
