Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-01-24
caRYsANrHEMuM SALAD.
Made Fresh From the Petals Of Flowers
That Adorn the Banquet Room.


A new use for the chrysanthcmum has been
developed in Paris which opens up great field
Of operations in Horticulture and gastronomics.
1t affords an opportunity for millionaire nurs-
erymen to combine the truly elegant and
aesthetic with the more practical phases of their
occupation and to make il possible for the
society swell who half hides behind his big
boutonniere to turn its fading petals toward a
saving in his board bills. for we are told that
chrysanthemum salad is the caper just now in
the French capital, and it needs only TO have
the approval of the Prince of Wales to become
a bowling American success
This idea is BY no means a chimerical one,
and there is nothing of the butterhy-wing diet
about the salad when once it has been made
Nor is ii an original Partisan discovery II is a
Japanese idea. and has been introduced in
Paris by a Japanese cook of family OF exceed
ing high degree. Salad made from the petals
OF the chrysantbemum is not n rarity in Japan
On the contrary. il is almost common. and the
TACT that there are SO many japanese in San
Francisco makes the idea of utilizing the
popular flower as an edible the more easily at
tainable.
The first outward evidence of the fact that
the idea had reached San Francisco was given
by young gentleman from Mob Hill. who re-
Gently sauntered into one OF the leading restau-
rants and wanted TO know if he could get
chrysanthemum salad made for party of eight
The restaurateur had heard of the dish during
a recent visit to Paris, but he had not vet in
troduced 1t hero. Not to be thought unpre-
pared to fill every conceivable order however.
ne offered to prepare the salad, though he
could not guarantee its entire success. The
customer had no fancy for having the dish
tried on his guests as plays and poison are tried
upon the dog. so the order was changed. 1t is
fact, however. that chrysanthemums salad is not
only n possibility, but very desirable dish
when properly made. and it is only question
OF time when it will become as popular here as
il is in Paris.
Sutema Chinda, the resident consul of the
japanese government, in answer to the queries
OF Chronicle reporter yesterday said that il
was not only a common thing to make a salad
OF the common chrysantLsmums IN his native
country. but that the salad made from the
petals of the choicest varieties of the flower
constituted a Wand that was much sought after
among the richer classes. The salad il made
from the petals only. These are plucked while
the Hover is fresh and are boiled until they
assume something of the consistency of n jelly.
salt. vinegar and sugar are then added, and the
salad Is served with any dressing which the cpl
cure may prefer. Mr.. Chinda said that he had
tried to make a salad from the chry san themums
grown in his own garden in this city. but he
had been unable to eradicate the bitter taste.
Experts, however, have no difficulty in render
ing the salad palatable, and there is no trouble
abou. its being tender. The petals almost dis
solve.
A Japanese custom described by Mr.. Chinda
ID for those who are giving a large dinner party
to make the salad to order on the spot. The
dining room is decorated with growing chrys-
anthemums, and the guests are asked If they
would like some salad. II so. they may have
red. white, blue, or yellow, as they prefer
The flowers are plucked according 70 the taste
inf nny,nv Irn ,,&4 ~ l.
boiling over a portable stove. and the salad is
ready in a few minutes, coored as the flowers
had been, and tasting all the better for their
having been so freshly plucked.