Shungiku Flower

Is there a flower more evocative of the sun, than the humble daisy?

Shungiku, as it is known in Japan, is most widely used for its greens. The greens are a staple in nabe (hot-pot), Taiwanese oyster omelettes, and on the everyday table of Chinese, Korean, and Taiwanese households. Less used are the wonderfully cheerful flowers, which have a pollen sweetness, a full and meaty texture, and a flavor reminiscent of chrysanthemum and Chinese bitter herbs.

As a member of the Asteraceae family, the flowers are in fact the tiny, golden-yellow cluster of tufts in the center; the “petals” are modified bracts. The coloration of the flowers will vary from flower to flower: more yellow, less white, and everywhere in between.

Type: Flower

Flavor: Chamomile, bitter

Color: Lemon yellow, Golden yellow, White

Size: 4 - 6 cm

Season: Summer- Fall

Storage/Care: Keep refrigerated in a lightly moist environment. Excellent longevity and durability.

Other names: Crown Daisy, Garland Chrysanthemum

See also: Chrysanthemum, Shingiku Greens