How does chrysanthemum leaf become mild and slightly sweet for raw eating?

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Chrysanthemum Greens Offer Mild Sweetness When Prepared Appropriately

Chrysanthemum leaves, often referred to as 'tong ho', are used in a salad at Kinfolk Restaurant, offering a mild and slightly sweet flavour profile suitable for raw consumption. This characteristic is achieved because the toothed leaves, when left in their natural state and not subjected to cooking, possess an inherent mildness and a subtle sweetness. This natural flavour is then complemented by a creamy dressing that incorporates a hint of anchovies and cheese, creating a refreshing salad.
'Tong Ho' Selected for its Unique Profile

The chef at Kinfolk Restaurant specifically chose 'tong ho' greens for the Chrysanthemum Leaf Salad because of their distinctiveness compared to more common salad ingredients like cabbage or Romaine lettuce. This deliberate selection highlights a culinary approach that seeks out less conventional ingredients to create novel taste experiences. The choice of 'tong ho' provides a departure from the usual salad greens, introducing a unique texture and flavour.
Natural Mildness and Sweetness Enhanced by Dressing

The inherent mildness and slight sweetness of the chrysanthemum leaves are key to their appeal in a raw salad. While some might expect a bitter note from these greens, as is sometimes perceived when they are cooked, their raw form presents a different characteristic. This natural sweetness is enhanced by the salad's creamy dressing, which is formulated with subtle notes of anchovies and cheese. This combination creates a balanced flavour that makes the salad appealing even to those who might typically shy away from raw greens.

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How does chrysanthemum leaf become mild and slightly sweet for raw eating?

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