A must-have vegetable for any Chinese steamboat gathering of sorts and it’s known by different names in many kitchens.
The West labeled it as an edible chrysanthemum, Choy Suey greens, or a crown daisy.
In Japan, it is called Kikuna or shungiku (春菊) and the Koreans called this “sukgat”.
In appearance, the Japanese tang-oh leaves are slightly narrower than the broader Chinese version.
Everyone has their own preferences but we rather like the stronger fragrance of the Chinese version.
This vegetable is highly sought after during the Chinese New Year festivals, mainly for broth.
Its fragrance and texture held up very well in the heat, however, this plant does not tolerate heat in the growing progress.
Under the heat of the sun, this vegetable will wilt.
TIP – best grown in a bright area without heat or under grow lights indoor environment.
SEEDS NOTES
The seeds of Japanese are different from Chinese broad leaf Tang-Oh.
Seeds are narrow and slim in the Japanese Tang OH compared to the Chinese broad leaf Chrysanthemum greens.
GERMINATION NOTES
They both germinate within 3 days in a wet and warm environment.
Chinese Big Leaf Tang Oh
This vegetable is sensitive to heat and tends to wilt in high temperature.
It is best grown indoors with grow lights and high aeration roots zone.
It can be harvest in 4 months’ time and will fetch favorable prices at the market.
NOTES on TANG-OH or Chrysanthemum Greens
- Germination within 3 days
- True leaf opens late, after one week
- Slow to grow
- Wilt in heat
- Thin roots mass in KRATKY until the second month