Shungiku / Chrysanthemum Greens

Name: Shungiku, also called chrysanthemum greens, garland chrysanthemum or tong ho (Glebionis coronaria) — a leafy vegetable with lobed, aromatic green leaves, a herbal, slightly bitter flavour and edible yellow flowers.

Description

Shungiku is native to the Mediterranean region, but is grown and eaten chiefly in East Asia, where it has been a staple for centuries. In Japan it is a key ingredient in hot pots such as sukiyaki and nabe, and in Chinese cooking, tong ho is stir-fried or added to soups, especially at Lunar New Year.

The leaves have a distinctive fragrance, somewhat like a cross between chrysanthemum flowers, parsley and a hint of pine, and a bitter edge that mellows with brief cooking. The leaves are tender, and cook within a minute.

Main nutrition value

Shungiku is a good source of vitamin K, vitamin A (as beta-carotene), vitamin C, potassium, iron and calcium, for very few calories.

How best to be consumed

Shungiku cooks in under a minute, and is best added at the end.

1. Add to hot pots and sukiyaki just before serving.
2. Blanch and dress with sesame, soy or dashi, as in Japanese ohitashi.
3. Stir-fry briefly with garlic, or add to noodle soups.
4. Use tender young leaves raw in salads.
5. Store in the fridge wrapped in damp paper, and use within a couple of days.

Overconsumption could cause…

Shungiku is safe in food amounts.

1. Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
2. Foodborne illness from poorly washed leaves, so rinse well, especially bagged and ready-to-eat salad.
3. Skin sensitivity to sunlight in some people from large amounts, and allergic reactions in people sensitive to ragweed or daisy-family plants.
4. Bitterness that some people find unpleasant.

GroupsLeafy Green VegetablesDaisy family (Asteraceae)Low fatLow sodiumRich in folateRich in vitamin KJapaneseFresh

Related foodsChicoryRadicchioOak Leaf LettuceIceberg LettuceLettuceCos Lettuce

Wikipedia — Glebionis coronaria, used for origin, naming and history: https://en.wikipedia.org/wiki/Glebionis_coronaria