[35th] Parents and children held an experience of harvesting chrysanthemums

On November 28, under the clear blue sky without clouds, Katsunori Sato, a farmer, cooperated in a field in Tokaichichi-cho, and conducted a local production for local consumption lecture, "Experience of harvesting chrysanthemums with parents and children." As a countermeasure against COVID-19 infection, we divided them into groups of 1-2 families and harvested them while maintaining distance.
Chrysanthemum is an asteraceae vegetable that reaches the season in autumn. The plant height is about 1 meter long, and the roots are shaped like ginger. I think some people are not familiar with it, but I also learned about chrysanthemums for the first time and experienced the harvest. With the advice of Mr. Sato, I squeezed the scoop for the first time in a long time and dug the soil for a while, and the roots of the chrysanthemum gradually appeared, so when I drastically pulled out the stem, chrysanthemums came out one after another, I was overwhelmed by the amount.
On the day of the event, everyone who participated seemed to be the first time to experience the harvesting of chrysanthemums, and they were pleased to dig the chrysanthemums together with trial and error on the roots of large chrysanthemums, and harvest them all in baskets . I also remembered that the parents and children harvested in the same group were getting along immediately.
According to Mr. Sato, it is recommended that chrysanthemums be fried, miso soup, and raw salads, and I fully enjoyed the charm of seasonal vegetables harvested in Midori Ward.

The freshly picked green recipe collection also introduces recipes for grilled olive oil of chrysanthemums.

New Green Recipe Collection Web Page
Chrysanthemum olive oil baked recipe (PDF: 214KB)

December 2020 Mayor Midori