Products - Tong Ho (Chrysanthemum coronarium)

Tong Ho (chrysanthemum coronarium) is part of the Daisy family (Compositae). This is an annual herb, which grows to 30 cm high, and can reach over 60 cm when flowering. It originated in the Mediterranean area, spreading throughout Europe and into Africa and Asia. It is very popular as a green vegetable in Japan, China and Taiwan.

The sales of Tong Ho have increased in the last 20 years due to the increasing population of Vietnamese in London.

The Tong Ho's unique chrysanthemum taste makes it a popular ingredient for the Chinese winter hot pot fondue. This fondue is basically the use of a stock instead of cheese. Tong Ho is also used to compliment beef, lamb and other meat stews.

The largest leaves are about 13 cm long and 4 cm wide, but most are smaller than this. The flowers generally look like a daisy, and are 3-6 cm in diameter. The petals can vary in colour between white, yellow and orange, and are often a pale creamy yellow on the outer edge, but towards the centre a deeper yellow. The Tong Ho leaves are bluntly lobed, uniformly green, and rather rough (not shiny smooth).

Tong Ho can be adapted to cool-temperate climates. It grows poorly at temperatures exceeding above 25C. It is mainly grown in autumn, winter and early spring when light levels are low. Ideally Tong Ho should be grown in an open situation in the cooler months of the year. In the open Tong Ho can withstand light frosts, and mild frost under cover. The plants will continue flowering in autumn until cut back by frost. Tong Ho do not perform well under wet conditions. In Japan to protect them from heavy rain, they are commonly grown under a protective netting or plastic cover film.

The Tong Ho is normally raised from seed, however, they can also be propagated from soft cuttings. Cuttings taken in spring from over-wintered plants will root within a month. Tong Ho can be sown all year, but early spring sowings should be made under cover in unheated greenhouses. After the danger of frost has passed, outdoor sowings can start.

The seed is very tiny and should be sown shallow, and lightly covered with soil or compost. The seeds can also be sown on the surface and pressed in with a board. The ground is then covered with a light mulching material to keep the surface moist until the seed has germinated, which normally takes about 10 days from sowing.

Tong Ho is very suited to inter-cropping between tall or slow growing crops. Furthermore Tong Ho can also be grown as a "cut and come again" seedling crop. This technique produces higher yields and tender leaves. The seedlings are usually spaced between 4-5 cm apart, and can be thinned out if necessary.

Tong Ho can be harvested both as single mature plants and as seedlings. About 25-30 days after sowing, the young leaves of seedlings can be cut when plants are about 5-10 cm high. Several cuts can be made from them over a month or so as the plants regenerate rapidly.

Within 1.5-2 months after sowing and when they are 15-25 cm high, single plants are normally ready to be cut. Some small and intermediate leaved types can be harvested as whole plants at this stage. An alternative harvesting method of picking off tender shoots a few centimetres long, and leaving the plants to develop more shoots is sometimes also used.

Please note that Tong Ho shoots can wilt rapidly after cutting. Therefore they should be harvested just before use. If necessary they can be kept for about 2 days wrapped and stored in a refrigerator.

Tung Ho or Chong Ho (Cantonese), Tong Hau, Chrysanthemum Greens, Garland Chyrsanthemum, Tung hao or Hao zi gan (Mandarin), and in Japanese Shungiku (spring chrysanthemum), Shingiku or Kikuna.

The Chinese sometimes stir-fry Tong Ho as a vegetable on its own. The Cantonese generally use it only in hotpots or soup. A quick version of a Chinese hotpot is to simply flavour boiling water with shreds of lean pork or chicken, add the Tong Ho and then season with light soy sauce, and serve.

Alternatively, young Tong Ho leaves can be used raw in salads, mixed with other leafy greens or with tomatoes, bean sprouts and served with sesame oil dressing.

UK: March-December     SPAIN: December-March

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Tong Ho is a useful source of potassium, with some vitamin C and dietary fibre, and is low in kilojoules (25 kJ/50 g serve). The Cantonese treasure it for its ability to warm and 'harmonise' the stomach, which in turn warms the entire body.

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