Shungiku Leaf

Shungiku leaves are a bit like snowflakes: every leaf is different, the patterning of the leaves is a fractal, and the nodes (points) of the leaves can be slim and lacy, thick and generous, even so bulbous as to overlap upon itself.

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. The flavor is mild, slightly bitter, savory and sweet, reminiscent of chamomile. Its flavor is softest before the plant produces flowers, so our greens are only available in shoulder seasons.

Type: Leaf

Flavor: Chamomile, bitter

Color: Bright green

Size: 4 - 8 cm

Season: Spring and Fall

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

Other names: Crown Daisy, Garland Chrysanthemum

See also: Chamomile, Shingiku Flower