{"product_id":"garland-chrysanthemum-tang-oh","title":"Garland Chrysanthemum Leaves Tang Oh","description":"\u003ch2\u003eMalaysia Garland Chrysanthemum Leaves - Tang Oh (茼蒿)\u003c\/h2\u003e\n\u003cp\u003eEnjoy the fresh herbal aroma of Malaysia Garland Chrysanthemum Leaves - Tang Oh, a leafy green vegetable commonly added to Chinese New Year steamboat, hotpot, sukiyaki, mookata, shabu-shabu, soups and quick stir-fries. Also searched as tang oh, garland chrysanthemum vegetable, garland chrysanthemum, japanese tang oh, tang oh vegetable, tung oh, tang ou vegetable, tang ho vegetable, tang oh in English, tang o in English, 皇帝菜, 皇帝 菜, 茼蒿, 春菊, shungiku, kikuna, crown daisy or edible chrysanthemum, this vegetable is loved for its fragrant, grassy and mildly peppery flavour.\u003c\/p\u003e\n\u003cp\u003eTang Oh has tender green leaves and edible stems with a distinctive chrysanthemum-like aroma. It is best added near the end of cooking so the leaves stay bright, tender and pleasantly crisp. It works especially well in clear soup, steamboat, mala hotpot, Japanese nabemono-style dishes and simple garlic stir-fries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Malaysia. \u003c\/p\u003e\n\u003ch2\u003eMalaysia Tang Oh Quick Facts\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMalaysia Garland Chrysanthemum Leaves - Tang Oh (茼蒿)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTang oh, tung oh, tang o, tang ou vegetable, tang ho vegetable, garland chrysanthemum vegetable, garland chrysanthemum, chrysanthemum greens, crown daisy, edible chrysanthemum, shungiku, kikuna, 茼蒿, 春菊, 皇帝菜, 皇帝 菜\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMalaysia\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVegetable Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh leafy green vegetable \/ edible chrysanthemum greens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Reference\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlebionis coronaria \/ Chrysanthemum coronarium, depending on naming reference\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGreen leafy stems with soft, aromatic leaves, depending on batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHerbal, grassy, mildly peppery, slightly mustardy and aromatic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTender leaves with edible stems that are best cooked briefly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSteamboat, hotpot, sukiyaki, shabu-shabu, mookata, soups, tang oh recipe ideas, salads and quick stir-fries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKeep refrigerated, unwashed and lightly wrapped. Use soon for best aroma and texture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eMalaysia Tang Oh has a distinctive herbal flavour that is grassy, mildly peppery and slightly mustard-like. The aroma is stronger than many common leafy vegetables, which is why it is often used as a finishing vegetable in soup and hotpot.\u003c\/p\u003e\n\u003cp\u003eThe leaves cook quickly and can become too soft or bitter if overcooked. Add Tang Oh near the end of cooking, then remove or serve once the leaves are just wilted and the stems are still pleasant to bite.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh Tang Oh from Malaysia\u003c\/li\u003e\n\u003cli\u003eAlso known as garland chrysanthemum vegetable\u003c\/li\u003e\n\u003cli\u003eHerbal, grassy and mildly peppery flavour\u003c\/li\u003e\n\u003cli\u003eGood for steamboat, hotpot and soups\u003c\/li\u003e\n\u003cli\u003eSuitable for quick garlic stir-fry\u003c\/li\u003e\n\u003cli\u003eKnown as shungiku or kikuna in Japanese cooking\u003c\/li\u003e\n\u003cli\u003eBest cooked briefly for better texture and aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eTang Oh, Tung Oh and Garland Chrysanthemum\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTang Oh\u003c\/strong\u003e, \u003cstrong\u003eTung Oh\u003c\/strong\u003e, \u003cstrong\u003eTang O\u003c\/strong\u003e, \u003cstrong\u003eTang Ou vegetable\u003c\/strong\u003e and \u003cstrong\u003eTang Ho vegetable\u003c\/strong\u003e are common local search variations for this leafy green. In English, \u003cstrong\u003etang oh in English\u003c\/strong\u003e or \u003cstrong\u003etang o in English\u003c\/strong\u003e is usually \u003cstrong\u003egarland chrysanthemum\u003c\/strong\u003e, \u003cstrong\u003egarland chrysanthemum vegetable\u003c\/strong\u003e, \u003cstrong\u003echrysanthemum greens\u003c\/strong\u003e, \u003cstrong\u003ecrown daisy\u003c\/strong\u003e or \u003cstrong\u003eedible chrysanthemum\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn Chinese, Tang Oh is commonly written as \u003cstrong\u003e茼蒿\u003c\/strong\u003e. It may also be recognised as \u003cstrong\u003e皇帝菜\u003c\/strong\u003e or the spaced search form \u003cstrong\u003e皇帝 菜\u003c\/strong\u003e. In Japanese cooking, it is commonly known as \u003cstrong\u003eshungiku\u003c\/strong\u003e or \u003cstrong\u003e春菊\u003c\/strong\u003e, which is why some customers search for \u003cstrong\u003ejapanese tang oh\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct Note\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGarland Chrysanthemum Leaves - Tang Oh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMain product name for this listing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTang Oh \/ Tung Oh \/ Tang O\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon local names and spelling variations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTang Ou Vegetable \/ Tang Ho Vegetable\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRelated search spellings for the same leafy vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGarland Chrysanthemum Vegetable\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClear English name for Tang Oh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGarland Chrysanthemum\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon English name\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChrysanthemum Greens\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAnother English name used for the edible leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCrown Daisy \/ Edible Chrysanthemum\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon English names for the same vegetable group\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e茼蒿\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese name for Tang Oh\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e皇帝菜 \/ 皇帝 菜\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRelated Chinese names used for this vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShungiku \/ 春菊 \/ Kikuna\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese names for garland chrysanthemum greens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Use Tang Oh Vegetable\u003c\/h2\u003e\n\u003cp\u003eTang Oh vegetable is delicate and should be cooked quickly. The leaves and tender stems can be used in soups, hotpot, stir-fries and salads when very fresh.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAdd to steamboat or hotpot near the end\u003c\/li\u003e\n\u003cli\u003eUse in sukiyaki, shabu-shabu or mookata\u003c\/li\u003e\n\u003cli\u003eAdd to clear soup, fish soup or noodle soup\u003c\/li\u003e\n\u003cli\u003eStir-fry quickly with garlic and light seasoning\u003c\/li\u003e\n\u003cli\u003eUse young tender leaves in salads\u003c\/li\u003e\n\u003cli\u003ePair with tofu, mushrooms, seafood, pork slices or chicken\u003c\/li\u003e\n\u003cli\u003eServe with sesame sauce, ponzu, soy sauce or soup stock\u003c\/li\u003e\n\u003cli\u003eAvoid long boiling to reduce bitterness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSimple Tang Oh Recipe\u003c\/h2\u003e\n\u003cp\u003eFor a simple \u003cstrong\u003etang oh recipe\u003c\/strong\u003e, rinse and drain the leaves well, then add them to a pot of boiling soup or hotpot broth right before serving. Cook briefly until just wilted and bright green.\u003c\/p\u003e\n\u003cp\u003eFor a quick stir-fry, heat oil in a wok, fry garlic until fragrant, add Tang Oh and stir-fry quickly with a little salt, light soy sauce or oyster sauce. Serve immediately so the vegetable stays tender and aromatic.\u003c\/p\u003e\n\u003ch2\u003eGarland Chrysanthemum for Steamboat and Hotpot\u003c\/h2\u003e\n\u003cp\u003eGarland chrysanthemum is popular in steamboat because it adds a fresh herbal note to rich broths. It pairs well with chicken soup, fish soup, mala broth, shabu-shabu broth, sukiyaki sauce and mushroom soup.\u003c\/p\u003e\n\u003cp\u003eFor best texture, add the leaves in small batches and eat them once just wilted. Overcooking can make the leaves too soft and may bring out more bitterness.\u003c\/p\u003e\n\u003ch2\u003eGarland Chrysanthemum Benefits and Nutrition Notes\u003c\/h2\u003e\n\u003cp\u003eCustomers may search for \u003cstrong\u003egarland chrysanthemum benefits\u003c\/strong\u003e. For a product page, it is best to describe Tang Oh as a fresh leafy vegetable that can be enjoyed as part of a balanced diet, without making medical claims.\u003c\/p\u003e\n\u003cp\u003eGarland chrysanthemum leaves naturally contain water, plant fibre, vitamin A-related carotenoids, vitamin K, vitamin C, potassium, calcium, iron and plant compounds found in leafy greens. Exact nutrition depends on maturity, growing condition, freshness, storage and cooking method.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNutrition Topic\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eGeneral Food Information\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCalories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGenerally low in calories as a leafy green vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fibre\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in the leaves and stems\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin A-Related Carotenoids\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in green leafy vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin K\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in chrysanthemum greens\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in varying amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePotassium, Calcium and Iron\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in varying amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAromatic Plant Compounds\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eContribute to the distinctive chrysanthemum-like aroma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThis is general food information and should not be treated as medical advice. This product page should not claim that Tang Oh causes weight loss, prevents cancer, protects against cardiovascular disease, prevents kidney stones, reduces bloating or treats any health condition.\u003c\/p\u003e\n\u003ch2\u003eIce Plant Benefits Note\u003c\/h2\u003e\n\u003cp\u003eSome customers may search \u003cstrong\u003eice plant benefits\u003c\/strong\u003e while comparing leafy vegetables. Tang Oh and ice plant are different vegetables. Tang Oh is garland chrysanthemum \/ chrysanthemum greens, while ice plant is a succulent-style salad vegetable with a different texture and taste.\u003c\/p\u003e\n\u003cp\u003eThis listing is for Malaysia Garland Chrysanthemum Leaves - Tang Oh (茼蒿), not ice plant.\u003c\/p\u003e\n\u003ch2\u003eGarland Order Online in Singapore\u003c\/h2\u003e\n\u003cp\u003eIf you are searching \u003cstrong\u003egarland order online\u003c\/strong\u003e for this vegetable, the clearer search phrase is \u003cstrong\u003egarland chrysanthemum order online\u003c\/strong\u003e or \u003cstrong\u003eTang Oh order online\u003c\/strong\u003e. This product is edible garland chrysanthemum leaves for cooking, not a flower garland or decorative chrysanthemum flower.\u003c\/p\u003e\n\u003cp\u003eSKC Fruits offers Malaysia Tang Oh when available for customers looking for garland chrysanthemum vegetable, tang oh vegetable, tung oh, tang ou vegetable or tang ho vegetable in Singapore.\u003c\/p\u003e\n\u003ch2\u003eHow to Choose Tang Oh\u003c\/h2\u003e\n\u003cp\u003eChoose Tang Oh with fresh green leaves and firm-looking stems. The vegetable should not be slimy, badly yellow, blackened, mouldy or sour-smelling.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChoose fresh green leaves\u003c\/li\u003e\n\u003cli\u003eLook for crisp, tender stems\u003c\/li\u003e\n\u003cli\u003eAvoid slimy or mouldy leaves\u003c\/li\u003e\n\u003cli\u003eAvoid badly yellow or blackened leaves\u003c\/li\u003e\n\u003cli\u003eAvoid packs with too much excess moisture\u003c\/li\u003e\n\u003cli\u003eUse delicate leafy vegetables soon after purchase\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage and Handling\u003c\/h2\u003e\n\u003cp\u003eKeep Malaysia Tang Oh refrigerated after delivery. Store it unwashed in an airtight zip bag, produce bag or container lined with paper towel to help manage moisture.\u003c\/p\u003e\n\u003cp\u003eWash only before cooking or serving, then drain well. Tang Oh is delicate and is best used within a few days for the freshest aroma and texture.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRefrigerate after delivery\u003c\/li\u003e\n\u003cli\u003eKeep unwashed before storage\u003c\/li\u003e\n\u003cli\u003eStore in a zip bag, produce bag or container\u003c\/li\u003e\n\u003cli\u003eUse paper towel to absorb excess moisture if needed\u003c\/li\u003e\n\u003cli\u003eWash only before cooking or serving\u003c\/li\u003e\n\u003cli\u003eDrain well before stir-frying or adding to soup\u003c\/li\u003e\n\u003cli\u003eUse within 3–5 days where possible\u003c\/li\u003e\n\u003cli\u003eDiscard if slimy, mouldy, sour-smelling or badly wilted\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Notes\u003c\/h2\u003e\n\u003cp\u003eThis product is sold as \u003cstrong\u003eMalaysia Garland Chrysanthemum Leaves - Tang Oh (茼蒿)\u003c\/strong\u003e. It may also be recognised as tang oh, garland chrysanthemum vegetable, garland chrysanthemum, japanese tang oh, tang oh vegetable, tung oh, tang ou vegetable, tang ho vegetable, tang oh in English, tang o in English, 皇帝菜, 皇帝 菜, chrysanthemum greens, crown daisy, edible chrysanthemum, shungiku, kikuna or 春菊.\u003c\/p\u003e\n\u003cp\u003eThis listing is for fresh edible garland chrysanthemum leaves. It is not ice plant, decorative chrysanthemum flowers, flower garland, dried chrysanthemum tea flowers, lettuce, spinach, coriander, cooked vegetables or ready-made tang oh recipe unless the current product photo or packaging states otherwise.\u003c\/p\u003e\n\u003cp\u003eLeaf size, stem thickness, aroma strength, bitterness, tenderness, colour, freshness, moisture, packaging and weight may vary by harvest, grade, shipment and batch. Product photos are for reference only.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for Tang Oh, Tung Oh, garland chrysanthemum vegetable, Japanese Tang Oh, tang ou vegetable, tang ho vegetable or 茼蒿 in Singapore, SKC Fruits offers Malaysia Garland Chrysanthemum Leaves when available. Please contact us if you need to confirm the latest stock, freshness, origin, pack size, price or delivery availability before ordering.\u003c\/p\u003e\n\u003ch2\u003eFreshness Support\u003c\/h2\u003e\n\u003cp\u003ePlease check your fruits and vegetables upon delivery. If you receive spoiled, damaged, incorrect or unsatisfactory items, contact us within 2 days of delivery with order details and clear photos. If the issue is due to our selection, packing or handling, approved refunds, replacements or store credits will be processed within 24 hours after review.\u003c\/p\u003e","brand":"SKC Fruits","offers":[{"title":"1 Pack (250g)","offer_id":39533713522786,"sku":"","price":2.95,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/malaysia-garland-chrysanthemum-tang-oh.jpg?v=1783150052","url":"https:\/\/www.skcfruits.com\/products\/garland-chrysanthemum-tang-oh","provider":"SKC Fruits","version":"1.0","type":"link"}