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A very popular annual herb in Japan and China. The 2.5” yellow flowers are pale on the outside with a bright yellow center. Often used as garnish or dried for flavoring teas - in Japan, some people dip the flowers in sake and eat them at the beginning of a meal to confer good health and long life. Very young leaves can be used raw in salads or sprinkled on soups. Slightly older leaves are parboiled for 20-30 seconds until the leaves look soft, then allowed to cool. They can then be eaten with a sesame salad dressing, added to soups, savory sakyaki, tempura, or yosenabe. Easy to grow in Full Sun, the plant can get 4’ tall if you let it, but keep it low and well picked for young material in the Spring and in the Fall (older leaves and Summer greens are not used).
