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Chrysanthemum leaves (shungiku)These edible leaves are not the same as those of chrysanthemums grown for display. A useful source of vitamin C, carotene, calcium and iron, choose lush green bunches that have thin stems. Avoid overcooking these tender leaves, as they will become mushy. Used in salads, soups and nabe (refers to a variety of communal one-pot meals) dishes.[Back to List] [Back to Where you were] |
