Mother Earth Living

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

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.

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