Pesticide Free Japanese Tang Oh (Chrysanthemum Greens) (Singapore) - 无农药茼蒿 (新加坡）

Flavour & Texture: Distinctive, aromatic, and slightly bitter with an earthy, herbal quality that's unlike any other leafy green. There's a faint floral note alongside a grassy freshness that cuts through rich, fatty broths with ease. 

How to Use:

• 🍲 Steamboat & hotpot — Its natural home. Swish briefly through simmering broth for 20–30 seconds — any longer and the delicate leaves dissolve. The slightly bitter edge is a perfect counterpoint to rich dipping sauces and fatty meats.
• 🥗 Japanese sesame salad — Blanch briefly, squeeze dry, and dress with sesame paste, mirin, and soy. A classic Japanese side dish that lets the floral bitterness shine against the nutty richness of the dressing.
• 🍳 Stir fry with garlic & egg — Toss quickly in a hot wok with garlic and finish with a drizzle of sesame oil. Crack an egg through at the end for a fast, complete side dish.
• 🍜 Ramen & udon topper — Blanch briefly and lay over the bowl just before serving — the broth wilts them perfectly and the bitterness balances rich tonkotsu or miso broths beautifully.

Pro tip: The bitterness is the point — don't try to cook it out. A quick, high-heat toss or a brief dip in hot broth is all it needs. Overcooking destroys both the texture and the complex flavour that makes tang oh worth seeking out.

Storage: Highly perishable — refrigerate loosely wrapped in a damp paper towel and use within 3–4 days. The leaves wilt and yellow quickly once cut, so buy and cook close together for the best experience.