Garland chrysanthemum greens, also known as tong ho, tong hao, or shungiku, are the leaves and stems of the chrysanthemum plant. Chrysanthemum plants are more commonly used for their fragrant flowers which are dried and brewed as a tea. Tong ho is tender and mild with a distinctive flavor that is woodsy, vegetal, and chrysanthemum-like.
Uses: Tong ho is most commonly eaten cooked and is an essential vegetable for hot pot or stir-fry dishes. It is also edible raw and makes for a delicious addition to salads and sandwiches similarly to arugula.