Chrysanthemum leaves (shungiku)
In season from November to March, these edible leaves are not the same as those of chrysanthemums grown for display. Avoid overcooking these tender leaves, as they will become mushy.
Chrysanthemum leaves contain carotene, vitamins B2 and C, as well as calcium and iron.
Connoisseur selection / storage
The stems are hard and difficult to cook, so choose chrysanthemum leaves with relatively shorter stems (within 5 cm (2 in.)).
Chrysanthemum leaves with tangled branches near the base are difficult to cook and do not taste as good, so try to avoid selecting these.
To prevent drying, store in vegetable storage bags or containers in the crisper drawer of the refrigerator.
Chrysanthemum leaves, with their distinctive aroma, are an especially welcome ingredient in hot pot dishes and are also often used in dressed dishes, boiled dishes and salads.