EAT: Cooking with Shungiku

December 9, 2013

GARLAND CHRYSANTHEMUM, Shungiku, Choy Suy Green, Crown Daisy (Chrysanthemum coronarium)

 

Sporting more beta-carotenes than spinach or other popular Winter Greens*, Shungiku finds a place high on the good foods list with its antioxidant properties.

 

Eaten raw in salads or lightly cooked/steamed/blanched, treat as you would a spinach, so gently gently when cooking.

 

Foliage scent is a bit unusual, but it lightens in flavour and aroma when blanched or steamed. Add easily at the last minute to Laksa, Steam Boats or other hot pots where the soup is poured over raw ingredients.

 

Eaten raw in salads, my palette prefers it to be accompanied with a stronger partner flavour such as a ginger, tuna, vinaigrette.

 

 

Other recipes:

Shungiku Salad & Sesame Soy Dressing

Shungiku with Tuna & Mayonnaise

Chrysanthemum Soup

 

 

*Refer to informative article at Echigo Farm.

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