Explaining how to freeze garland chrysanthemums with photos! [Defrosting and storage period, 5 recipes]

``I received some garland chrysanthemums, but I couldn't use them all and had some left over.''
"I bought it, but I had plans so I didn't use it and it ended up being ruined."
Have you ever experienced something like this?

If you realize that garland chrysanthemums are no longer edible, they often go bad and end up being wasted.

Freezing garland chrysanthemums can solve this problem. Freezing garland chrysanthemums not only preserves them for a long time, but also prevents them from discoloring.

This site, which specializes in freezing, explains how to freeze blank sheets with photos. Furthermore, we will introduce carefully selected recipes using garland chrysanthemums, so you will be able to make good use of garland chrysanthemums.

If you read it, you will be able to use shungiku without wasting it, so please read until the end.

Advantages of freezing garland chrysanthemums

Allows long-term storage

The biggest advantage of freezing garland chrysanthemums is that they can be stored for a long time.

At room temperature, it will deteriorate faster, and even if you wrap it in newspaper and put it in the vegetable drawer, it will only last for about 2 to 3 days.

By using the cryopreservation technique we will introduce below, you can extend the shelf life to nearly a month.

Prevents leaves from discoloring and drying out

Freezing storage has another advantage. This means that it can prevent discoloration and dryness.

If you store leafy vegetables, including garland chrysanthemums, in the refrigerator for a long time, the leaves will become wilted and the color will turn yellowish. The crunchiness will be lost, and the taste will no longer feel fresh.

This is caused by the dry environment inside the refrigerator and the action of enzymes in the food.

The cryopreservation method we will introduce below involves stopping the action of enzymes in the food and further protecting the food from drying out. Therefore, even if stored for a long time, shungiku can be preserved without being affected by discoloration or drying.

Now, let's take a look at the specific freezing method.

How to freeze garland chrysanthemums

Boil hard and freeze

1. Boil water in a pot and boil the garland chrysanthemum until firm (about 20 to 30 seconds).

2. Cool under cold water and pat dry.

3. Cut it according to your cooking purpose and wrap it in plastic wrap.

4. Place in a freezer bag and freeze.

The key is to boil it until firm in step 1. By applying heat for a short period of time, the enzymes inside the chrysanthemum are destroyed and the chrysanthemum can be preserved without changing color even during freezing.

So, how long can frozen chrysanthemums be stored? Also, how should I thaw it before using it for cooking? Let's take a look at the storage period and thawing method.

How to thaw shungiku and storage period

How to thaw shungiku

Frozen chrysanthemums can be used for cooking while still frozen. Just use it as an ingredient in miso soup or hot pot without thawing it.

Alternatively, you can let it thaw naturally for a short period of time and use it for making ohitashi.

Storage period of shungiku

The approximate storage period is one month.

Be sure to wipe off any moisture before freezing. By reducing the water content, you can protect the shungiku from drying out.

Now that you know how to freeze garland chrysanthemums, how to thaw them, and how long they can be stored, take a look at some recipes using frozen garland chrysanthemums. It should be an idea for everyday cooking.

5 easy recipes using garland chrysanthemums

Chrysanthemum and carrot with sesame dressing

☑材料（2人分）
・春菊　50g
・にんじん　3㎝程
・油揚げ　1/2枚
●だし汁　170cc
●醤油　大さじ1
●みりん　大さじ1
■すりごま　大さじ2
■砂糖　小さじ1
■醤油　小さじ1

<How to make>
1) Use the leaves of frozen garland chrysanthemums (it's okay to use the stems).
2) Cut the carrots into 1cm thick pieces, then thinly slice them, and cut the fried tofu into 2cm cubes.
3) Put the ingredients marked with ● and (2) in a pot, bring to a gentle boil, then reduce the heat to low.
4) When the broth is gone, add the ingredients from ■ and the shungiku from (1) and mix to complete.

Mixed rice with shungiku

☑材料（2人分）
・冷凍春菊　1/2束
・ご飯　茶わん2杯
・醤油　大さじ2/3
・みりん　大さじ1
・いりごま　大さじ1.5

<How to make>
1) Cut the frozen garland chrysanthemum into small pieces. Transfer to a container, cover with plastic wrap, and heat in the microwave (600W for 1.5 minutes).
2) Place the mirin in a container and heat it in the microwave (600W for 10 seconds).
3) Mix (1) and (2) with soy sauce, rice, and roasted sesame seeds to complete the dish.

Onion and garland chrysanthemum pancake

Source: https://cookpad.com/recipe/2103852

☑材料（3~4人分）
・冷凍春菊　1/3~1/2束
・玉ねぎ　1/4~1/2個
・ごま油　大さじ1
●薄力粉　大さじ6
●片栗粉　大さじ2
●鶏ガラスープの素　小さじ1
●塩　少々
●水　100cc
■ポン酢　大さじ1
■ごま油　小さじ1
■いりごま　適量

<How to make>
1) Cut the frozen garland chrysanthemum into about 3cm pieces and the onion into thin slices.
2) Mix the ● ingredients in a bowl, add the vegetables from (1) and mix well.
3) Heat sesame oil in a frying pan over medium heat and pour in the batter from (2).
4) While baking, make the sauce using the ingredients in ■.
5) It's done when both sides are golden brown.

Fried chrysanthemum and shrimp

Source: https://cookpad.com/recipe/4681961

☑材料（2~3人分）
・冷凍春菊　2~3束
・玉ねぎ　1/2~1個
・えび　150g程度
・酒　少々
・塩こしょう　少々
・てんぷら粉　適量
・水　適量

<How to make>
1) Frozen garland chrysanthemums can be kept frozen or thawed naturally. Cut the onion into strips, with the stem part about 5cm long and the leaves about 1cm long.
2) Remove the backs of the shrimp, sprinkle with sake, and rub with salt and pepper.
3) Combine (1) and (2), add tempura powder and water and mix evenly.
4) Pour oil into a pot and fry the ingredients from (3) while scooping them with a spoon.

Shungiku ohitashi

Source: https://cookpad.com/recipe/4458141

☑材料（2~3人分）
・冷凍春菊　1束
・砂糖　大さじ1~2
・醤油　大さじ1
・白ごま　適量

<How to make>
1) Boil water in a pot and lightly boil the frozen garland chrysanthemum.
2) Drain the water and cut into 3cm pieces.
3) Mix in the sugar and soy sauce, and mix in the sesame seeds.

Conclusion

How did you try freezing garland chrysanthemums? Let's briefly review what has been covered so far.

First of all, when storing in the freezer, it is important to boil the food thoroughly (about 10 to 20 seconds). Once it has cooled down, wipe it dry and wrap it in plastic wrap.

When wrapping in plastic wrap, remove as much air as possible to protect the shrugiku from the dryness and smell of the refrigerator.

Estimated storage period is approximately 1 month. There is no need to thaw, and you can use it for cooking while frozen.

Above is how to freeze shungiku. If you have leftover garland chrysanthemums that were supposed to be used in a pot, please try using them.