What is the difference between Emperor's vegetable and Chrysanthemum chrysanthemum

Many people know that Chinese spinach is delicious, nutritious, and has many cooking methods. As a popular vegetable, Chinese spinach is usually stir-fried or served cold. Many people also know Emperor Vegetable by its common name - Chrysanthemum. So many people think that emperor vegetable and Chinese chrysanthemum are the same vegetable. So are emperor vegetable and Chinese chrysanthemum the same vegetable? Let us verify it together below!

1. Emperor vegetable, also known as "chrysanthemum"

Chrysanthemum chrysanthemum refers to the stalks and stems and leaves of the wormwood plant of the Asteraceae family. Because its flowers look like wild chrysanthemums, it is also known as chrysanthemum vegetable, wormwood vegetable, and wormwood vegetable. Chrysanthemum chrysanthemum is also known as "Emperor's vegetable". In ancient times, Chrysanthemum chrysanthemum was a royal delicacy, so it is also called Emperor's vegetable.

Emperor vegetable and chrysanthemum have the same taste, but the latter has a stronger taste; but there is a clear difference in appearance, the former has thinner stems and leaves, and the whole plant is taller, while the latter is the opposite.

2. Differences between the two

Chrysanthemum, also known as Chinese chrysanthemum, is a plant of the Asteraceae family. It has the functions of clearing blood, nourishing the heart, moistening the lungs and eliminating phlegm. Li Shizhen said: "It is planted in September every year and eaten in winter and the following spring. The stems and leaves are plump and tender, with a slight smell of mugwort, so it is called chrysanthemum. The flowers are deep yellow and look like small chrysanthemums."

The stems and leaves of Chinese cabbage have a strong and special aroma, which can be smelled even when the plant is intact, and the smell is stronger when the stems or leaves are torn apart; Emperor vegetable has a light fragrance, and the smell is very faint or even invisible if the plant is not destroyed. After destroying the plant, you can smell a fragrance that is different from that of chrysanthemum.

The stems and leaves of Chinese chrysanthemum are thick and tender. They can be stir-fried, blanched (with minced garlic and soy sauce), cooked in hot pot, or made into soup. The light cooking method can preserve the special flavor of Chinese chrysanthemum. If you want to reduce its flavor, you can chop it into pieces and add beaten eggs to make Chinese chrysanthemum scrambled eggs, which also has a unique flavor.

Emperor vegetable can be mixed, fried, stewed, steamed, or shabu-shabu. It has a green color and a refreshing taste. Among them, emperor vegetable in soup is a simple and delicious home-cooked dish that is deeply loved by everyone. Friends who like a soft and mushy texture can extend the cooking time. The young plants of Chinese chrysanthemum are rich in water. Once they are stir-fried or boiled, their volume shrinks greatly. Often, what seems to be the amount of one or two pots before being put into the pot, only a small plate is left after stir-frying or boiling.