This is going to be a short post from me. Pardon my lack of writing but it is due to me buried in my final year project. Yes, this dear tham jiak girl is in her last semester now, with her major project due soon. I am going to graduate in May and till then, it would be busy months for me. Yet, I cannot say that I would have more leisure when I work, so I have been warned. Nonetheless, I am excited to join the new phase of life soon.
It is used in many sweet drinks and ‘tong sui’ in our Chinese cuisine. When boiled, it would be known as Chrysanthemum tea. Since young I have been told that it is good for health. It is particular known for it’s cooling properties.
There is a lovely Chinese history(or rather, legend) behind this wonderful herb; I’m quoting from Flowers and Plants Association:
The Chinese legend tells the story of an elderly emperor who had heard about a magic herb that would give him eternal youth. This herb was said to grow on Dragonfly Island and could only be picked by young people. The elderly emperor therefore sent twenty-four children on what proved to be a long and hazardous journey. Much to their dismay, when they finally arrived at the island they found it totally deserted. There was no sign of the magic herb. All they found was a flower – the golden chrysanthemum, which today still symbolises the Chinese people’s ties with their country. Later Mao Tse Tung replaced the imperial golden yellow with the red of the People’s Republic.
There is also a Japanese version of history in the site if you are interested.
Now let’s go brew yourself some healthy drink.
Chrysanthemum Ginseng Tail Drink
Source: Kitchen Capers
Ginseng tail is a type of Chinese herbs. If I am not mistaken, it is the tail part of the ginseng root. It is known as “yang seng xu’ in Chinese. This herb is known for its cooling properties. It gives the drink a type of ‘kam’ (golden) taste. Pretty hard for me to explain this taste as only Chinese could identify to it; like how my Ah Ma always says it that way. Feel free to omit it and you will still have a lovely healthy drink.
75g Dried Chrysanthemum Flowers
25g Ginseng Tail
Rock Sugar to taste
Blanch Chrysanthemum and Ginseng separately with boiling water.
Boil water and add in Ginseng. Boil for 5 minutes.
Add in Chrysanthemum. Boil for another 5 minutes.
Add in Rock Sugar and taste.
Remove from fire and cover for 10 minutes before serving.