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Chrysanthemum leaves = chop suey greens = tong ho = tung ho = garland chrysanthemum = shungiku. This Asian potherb is used to flavor salads, soups, sukiyaki and other dishes. The leaves are usually blanched briefly to soften them and deepen their color, but young leaves can be served raw. Add them to cooked dishes at the last minute, as they become bitter if overcooked.

Lotus Leaf Wraps (Lo Mai Gai)

I have always loved sticky rice wrapped in lotus leaf (荷叶饭), commonly available at Cantonese dim sum restaurants. I love the earthy aroma lotus leaves impart to the dish, and most of all, I love it that the leaves retain the moisture and natural flavors of the ingredients.

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Dill (Anethum graveolens), An herb is a plant whose leaves, seeds, or flowers are used for flavoring food, in medicine, cosmetics, dyes, and perfumes. Providing a tangy addition to pickles, salad dressing and fish dishes. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

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