Mother Earth Living

Asian Herbs and Their Many Uses: Anna’s Sukkat and Bean Sprout Salad

By Carole Saville
June/July 1994
Add to My MSN


Content Tools

Related Content

Spooky Snacks for Halloween

Try these spooktacular treats for your Halloween celebration. We've got mummified hot dogs, terrifyi...

Tansy, Russian Sage and Ladybugs, Oh My!

Watch for beneficial ladybugs the next time you rid your garden of tansy.  The Lemon Verbena Lady sh...

Foeniculum Vulgare: Try Your Hand at Fennel

Fennel is the perfect herb for the gourmet cook who loves to grow special ingredients. It requires s...

Putting the Garden Back in The Garden Gnome

We're still frosting in Kansas but the herbs have gone on sale, and I'm happy to report that even th...

Serves 4

The light, astringent young leaves of edible chrysanthemum mixed with crisp bean sprouts make a tasty salad combination. A pinch of sugar in the dressing gives it an elusive sweet-sour taste. A fresh yellow sukkat blossom would be a perfect garnish. If sukkat is unavailable in your area, dandelion can be substituted.

• 4 handfuls edible chrysanthemum stems and leaves (pick when young and tender and 4 to 8 inches tall)
• 4 handfuls fresh bean sprouts
• 4 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• Pinch sugar
• 1/2 teaspoon dark sesame seed oil
• 3/4 tablespoon chopped ginger, garlic, or green scallions, optional
• A sprinkling of sesame seeds

1. Wash the edible chrysanthemum leaves well and blanch in lightly salted boiling water just until the color darkens. (Leaves will turn bitter if blanched too long.) Drain in a colander, then pour cold water over the leaves to stop the cooking.

2. Place the leaves between two layers of paper towels and gently squeeze out excess water. Repeat the procedure with the bean sprouts. In a medium bowl, combine the remaining ingredients except the sesame seeds.

3. Add the chrysanthemum leaves and bean sprouts, and toss the salad lightly with your hands. Divide among four salad plates.

4. Sprinkle sesame seeds over each salad and serve immediately.


Carole Saville is a Los Angeles writer and landscape designer who specializes in herbs.

Click here for the original article,  Asian Herbs and Their Many Uses .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.