Shungiku / Chrysanthemum Leaves

Chrysanthemum leaves are rich in dietary fiber, potassium, calcium, iron, beta-carotene, vitamin K, vitamins B1, B2, B6, folic acid, and vitamin C. This makes them useful for maintaining healthy eyesight, bones, blood, and skin. In addition, the beta-carotene and vitamin C in chrysanthemum leaves have strong antioxidant properties and contribute to maintaining cell health. The unique aroma of chrysanthemum leaves is formed by alpha-pinene and perillaldehyde, which are expected to have the effect of promoting gastrointestinal function. Chrysanthemum leaves are characterized by its extremely high content of vitamin A and vitamin K compared to other vegetables.
To get the most out of these nutritional benefits, it is good to eat with fats and oils. As chrysanthemum leaves contain water-soluble vitamins and vitamins that are sensitive to heat, it is best to cook them only for a short time. Eating chrysanthemum leaves with fish rich in vitamin D and protein is good for bone health.

When consumed within a few days, wrap the bottom of the stalk in a wet paper towel and then place the whole leaf into a plastic bag and refrigerate standing up. Can be cut into small pieces and placed in a freezer bag for storage in the freezer.

These leafy greens have been well-loved in Japan since the Muromachi period (1336-1573) and prized for its medical benefits boosting recovery and resistance.