"Tonghou (Tong Hao) is a leafy plant indigenous from East Asia but now cultivated in many regions of the globe. It flourishes in warm climates, and people plant it extensively throughout China, Japan, Korea, and Southeast Asia. It produces soft green leaves that have an elongated shape and an distinctive scent."
"People typically describe the flavor of Tong Hao as a mix of celery, spinach, and chrysanthemum blooms. Some people notice a slight bitterness, and cooking makes it milder."
"It is a rich source of vitamins and minerals. It also contains antioxidants and plant compounds. These nutrients support many aspects of health. Because of its rich nutritional composition, more and more people describe Tonghou as a 'hidden green superfood.'"
Tonghou, also known as Tong Hao or garland chrysanthemum, is an elongated leafy plant from the daisy family indigenous to East Asia. It thrives in cool temperatures and is widely cultivated in China, Japan, Korea, and Southeast Asia. The plant features soft green leaves with a distinctive scent and flavor combining celery, spinach, and chrysanthemum notes. Commonly used in hot pots, stir-fries, soups, salads, and noodle dishes, Tonghou is rich in vitamins, minerals, antioxidants, and plant compounds. Traditional Asian medicine recognizes its potential health benefits, including aiding digestion, reducing inflammation, and supporting heart health. Modern nutritionists increasingly regard Tonghou as a superfood due to its remarkable nutritional composition.
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