Shungiku leaves have yellow flowers in spring (“Shun” in Japanese) and its leaves look like chrysanthemum (“Kiku” in Japanese). That’s why they are called “Shungiku.”
It has a unique aroma. Both leaves and stalks are edible. You may find cooked leaves slightly bitter, but Shungiku is often used for hot pot dishes in Japan.
Suzuki Farm’s Shungiku has stronger aroma because we grow them in our greenhouse over the winter.
