This is the first issue of a monthly national Asian Vegetables/Foods newsletter. Ten issues of "Access to Asian Vegetables" and two issues of "Access to Asian Foods" will be published per annum. The newsletter will report on Rural Industries Research and Development Corporation (RIRDC) and state government funded Asian vegetable and Asian food projects.

The "Access to Asian Vegetables" newsletter will be the same format as the previous ACCE$$ TO A$IA newsletter. Research news will be presented on one page and the second page will present information on a particular vegetable including market data, common names used, cooking preparation and its nutritional value (where available). The "Access to Asian Foods" newsletter 4-8 pages in length will incorporate research information on Asian Foods (including Asian vegetables) and it is hoped in future it could be a forum for discussing issues relevant to RIRDC's Asian Food Program.
Contributions are invited for both newsletters.

In this issue we will present you with some news items and some information we have been collecting for garland chrysanthemum.

ACCE$$ TO A$IA

• This season's Victorian Chinese cabbage cultivar trials conducted in Bairnsdale, Tatura, Swan Hill, Myrtleford and Werribee are nearly completed. Research results will be published in this newsletter at a later date. For further information about Victorian Chinese cabbage cultivars,
  VIC - contact Nick Barton (03) 51520 600;
  NSW - contact Dr Vong Nguyen (043) 481927;
  WA - contact Allan McKay (08) 9368 3820 or John Burt (08) 9368 3211.

• This project has a Crop Health Service component for Asian vegetables. For a free disease identification on your Asian vegetable, contact Mandy Chew (03) 9210 9222.

• Melbourne Wholesale Asian Vegetable Survey $40.00
  This report is based on our wholesale market survey from May 1995 to Dec. 1996. It includes availability, Victorian and Sydney wholesale prices and the common names known for the Asian vegetables. If interested in obtaining a copy, contact Mandy Chew (03) 9210 9222.

• Access to Asian Vegetables/Foods Newsletter
  This newsletter is also available in Vietnamese and Mandarin. Should you prefer your copy to be sent in either of the languages, contact Mandy Chew (03) 9210 9222.

• An updated list of more than seventy-five types of Asian vegetables (Vietnamese and Cantonese names included in most of them) identified in the Melbourne retail outlets is available. If you are interested in getting the list, please send a self-addressed envelope to Mandy Chew, Private Mail Bag 15, Ferntree Gully Delivery Centre, 621 Burwood Highway, Knoxfield, Victoria 3156, AUSTRALIA

• A useful website:
  http://zygote.agfor.unimelb.edu.au:8008/Query/query_new.html
  contains a multilingual and a multiscript plant name database (in English, Chinese, French and Japanese) including that of Asian vegetables.

• RIRDC's Asian Foods Program web page address: http://www.dpie.gov.au/rirdc/programs/af.html

* [For more interesting websites see also our Horticulture Links]

GARLAND CHRYSANTHEMUM *
(Chrysanthemum coronarium)

also known as edible chrysanthemum or cooking chrysanthemum, is mainly grown for its leaves and young stems, which are used both for flavouring and as a vegetable. It is known as "thong ho" and "tan o" in Cantonese and Vietnamese respectively.

Garland chrysanthemum is an annual and can grow up to a metre tall. When grown for eating, it is harvested at the older seedling stage when it is not more than 20 cm high. There are three types of edible chrysanthemum: the small-leaf type; a larger, broad, spoon-leaved type and the intermediate type. The intermediate type is the most popular type in Asian retail outlets.

The leaves resemble that of florists or ornamental chrysanthemum in size, colour, texture and smell i.e. they are erect, soft, shiny and dark green in colour up to 18 cm long and 10 cm wide with edges coarsely and deeply dissected. They are well adapted to both cool and warm climates.

Nutritional content

In every 100 g of fresh young leaves, there are:
93 g water	2-3 g protein
2 g carbohydrates	1.2 mg iron
150 mg calcium	0.7 mg niacin
34 mg phosphorus	2.6 mg carotene
0.05 mg vitamin B1	0.12 mg vitamin B2
28 mg vitamin C	.

Preparation
The leaves have a distinct, tangy flavour which becomes much stronger as plants mature and bitter when they start to flower.

Separate leaves from central stalk. Discard central stalk. Wash well. The leaves can be left whole or roughly cut.

• The young leaves can be used raw in salads mixed with other leafy greens or with tomatoes, bean sprouts and served with a sesame oil dressing.
• As a vegetable, it can be steamed, blanched, lightly boiled (like spinach) or stir-fried on its own with a dash of sugar and a drop of wine or sherry. It can also be combined stir-fried with any other vegetable and/or with minced or finely sliced meat, chicken or fish.
• The Chinese use the leaves in hotpots or soups, usually in chicken stock. The Japanese add it to their stews and their 'one-pot' dishes - sukiyaki and yosenbe.
• The flowers can be used fresh or dried - in soups, sprinkled over salads, and as a garnish.

* [For additional information see also our Vegetable Thesaurus]

DOMESTIC MARKET INFORMATION

In Melbourne garland chrysanthemum was not seen regularly in the wholesale market and in Sydney, it has not been reported at all. It is sold direct to Asian grocery outlets.

The following graph is based on the retail price survey conducted in Melbourne from March 1995 to February 1997:

• Garland chrysanthemum was available throughout the survey period except during March 1996.
• The average retail price ranged from $1.59/kg to $4.20/kg.
• The maximum prices occurred in January and July.