Chrysanthemum leaves (shungiku)


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 contains carotene, vitamins B2 and C, calcium and iron.

How to pick and store

- The stems are hard and difficult to cook, so choose chrysanthemum with relatively shorter stems (within 5 cm (2 in.)).
- Chrysanthemum with tangled branches near the base are difficult to cook and do not taste as good, so try to avoid them.
- To prevent drying, store them in vegetable storage bags in the crisper drawer of the refrigerator.


- Chrysanthemum, with its distinctive aroma, is indispensable to hot pot dishes.
- It is also often used in dressed dishes, boiled dishes and salad.

Related recipes