Chrysanthemum Leaves

Chrysanthemum Leaves (Ssukgat/쑥갓, Shungiku/春菊, Tần ô) are live hydroponic greens sold with their roots attached for longer freshness
It gives you aromatic green flavour with a distinctive herbal note
Use it when you want fresh produce that works in everyday meals

Why you’ll love it

– Freshness: Sold with roots attached
– Hyperlocal: Grown in Scarborough for pickup or local delivery
– Clean: Hydroponic, soil-free, and grown in a controlled indoor system
– Flavour: Aromatic leafy green with a distinctive herbal note and gentle bitterness
– Popular in Asian Cooking: Used in dishes like hot pots, soups, sesame dressings, and salads, and noodle bowls

Best ways to use Chrysanthemum Leaves

Chrysanthemum leaves are a fragrant edible green used across East and Southeast Asian cuisines. Add them near the end of cooking so they stay tender, bright, and aromatic

In Korean cuisine, they are called ssukgat / 쑥갓
They are commonly used in maeuntang spicy fish stew, ssukgat namul seasoned greens, fish cake soup, hot pots, and spicy soups

In Japanese cuisine, they are called shungiku / 春菊
They are popular in sukiyaki, shabu-shabu, nabe hot pot, goma-ae sesame dressing, and simple blanched side dishes

In Vietnamese cuisine, they are called tần ô / cải cúc
They are often used in canh tần ô / canh cải cúc, a light soup with pork, shrimp, beef, or broth
They are also used in Vietnamese hot pot, known as lẩu

Pairs well with Mushrooms, tofu, sesame, soy sauce, fish sauce, noodles, rice, broth, eggs, beef, pork, fish, shrimp, chicken, and hot pot ingredients.

Why hydroponic Chrysanthemum Leaves?

Hydroponic growing uses a water-based nutrient system instead of soil
This helps keep the crop clean, controlled, and close to the community
It also reduces travel time from harvest to pickup or delivery

Indoor hydroponic growing can also support careful water use because water and nutrients are managed in a controlled system
For customers, that means fresh local produce grown with care, consistency, and less dependence on long-distance supply chains

Freshness Tips

– Rinse before use
– Snip only what you need
– Keep refrigerated in the crisper with roots or stems lightly hydrated and leaves dry
– Keep covered but not wet to protect aroma and texture
– Chrysanthemum leaves benefit from cold, humidity, and dry leaf surfaces.
– If leaves soften, refresh in very cold clean water for 2–5 minutes, then drain and dry gently
– Use soon after refreshing
– Use within 5 to 7 days

Browse all hydroponic greens from 5N2
Learn more about hydroponic vertical farming from Farm Credit Canada (FCC)