Tung Ho Tung ho is a true chrysanthemum, similar to the varieties commonly grown as ornamental garden plants. Although chrysanthemums originated in the Mediterranean, it is only in Asia that they are used as a vegetable. Edible chrysanthemums are particularly popular in Japan and China.
The leaves and stems of tung ho are eaten as a vegetable, both raw and cooked. The flavor is similar to spinach. Tung ho should be grown under cool conditions (55-65 degrees Fahrenheit). If temperatures exceed 80 degrees F (27 degrees C), the plant will bolt. If this happens, all flower buds should be removed and the plant will resume growing.
Tung ho will grow to a height of 20-30 inches (50-75 cm). It is mainly grown for its leaves and stems, but the flowers can be eaten as well. The petals are yellow with a darker center. Tung ho requires full sun and relatively moist soil. It should receive moderate amounts of water.
Tung ho is rich in vitamins A and C, as well as calcium and iron. It is also a good source of beneficial carotenoids. The plant can be harvested at any time after it has reached at least 2-3 inches high. New leaves are continuously produced throughout the growing season. Leaves can be harvested any time after they are 2 inches long.
Tung ho plants are grown from seeds. For the best results, cover the seeds with a paper towel and soak them in lukewarm water for 24 hours prior to planting. Plant them about 1/2 inch deep in all-purpose potting soil that has been fertilized. Keep the soil moist until the seeds germinate, which should happen in about one week.
Tung ho bolts quickly when temperatures exceed 80 degrees F (27 degrees C). If this happens, all flower buds should be removed and the plant will resume growing. The chrysanthemum family includes several vegetables that have been cultivated in Asia. The edible part of the plant is usually the flower or leaf.
In China, these vegetables are known as chrysanthemum greens and include bok choy (the most popular), Chinese leek, garland chrysanthemum, Japanese names mitsuba and kikuna. In Japan, they are called sōkonasu. These vegetables are mainly used in soups, but can also be eaten raw or steamed. The garland chrysanthemum is more often consumed than the leaves of the other varieties.
Tung ho is more popular in China and Japan than it is in America. However, it is becoming increasingly popular here as a gourmet vegetable. Because tung ho is best harvested when young, it can be purchased seasonally at most farmer's markets. It should be picked fresh every day and used within 2 days.
Global tung ho production
Tung ho, also known as watercress, is a leafy vegetable that is popular in many parts of the world. It is a member of the mustard family and is closely related to other leafy greens like cabbage and kale. Tung ho has a slightly peppery taste and is often used in salads or as a garnish.
Tung Ho is a vegetable that is grown in many parts of the world. production of this vegetable is estimated to be around 70,000 metric tons annually. The main producing countries include China, India, and Vietnam. Taiwan is also a big producer of this vegetable.
This veggie is used in many different dishes, both savory and sweet. It can be stir-fried, used in soups, or even made into a dessert. If you’re looking for a new ingredient to try in your cooking, tung ho is definitely worth a shot!