Shungiku the edible herb, which is known as Garland Chrysanthemum in Australia. If you love cooking Asian cuisine, you will love adding this herb to your stir-fries, soups, or hot pots.
Some cultivars have different leaf shape and various sizes. They grow best in soil that is high in nutrients, and they are ideal for AeroGardens.
Shungiku has many health benefits as it is rich in vitamins and minerals. Some of the advantages include protecting the heart, reducing the risk of cancer, or fight infections.
Shungiku the edible herb
Once known as Chrysantherrium Coronarium, now it is known as Glebionis coronaria.
Also Known as
- Chrysanthemum Greens
- Glebionis Coronaria,
- Crown Daisy
- Edible chrysanthemum
- Chop suey green
- Japanese green
- Crown marigold
- Crown Daisy
- Garden Chrysanthemum
- `Primrose Gem’
- Single, smooth, round stalk, green leaves, finely cut and edible
- If this herb is left too long unharvested,
- it will grow to 20 to 70 cm tall
- Flowers similar to daisies
- Yellow colour
- For a long period
- Golden in the centre
- Pale creamy yellow on the outside of the petals
- Used in culinary as edible fresh or dried with fish, soups or pickles
- Contained in flower heads
- Seeds germinate into new plants after rains
- eaten in salads or as a snack
Origins of Shungiku the edible herb
Found in the Mediterranean, some parts of Europe, Northern Asia. First recorded in Japan in the 17th Century Journal on Agriculture.
Today this herb is grown in South-east Asia, China, Japan, and North America
Ideal for temperate climates and can be grown in winter in warmer areas
Nutritional Value of Shungiku the edible herb
The young fresh leaves are rich in vitamins and minerals. Other nutrients include:
- High in antioxidants
- High in beta-Carotene
- Vitamin A, B and C
The meaning behind the name:
- Queen of flowers
- Beauty in difficult circumstances
- Commemoration of the Dead (East Asia)
- Sun God
- Oracle flower
- St. John (Europe)
Shungiku in traditions, myths, legends and children’s games
Children would pick the flowers and put them in their hair or place them behind the ear to stop the flower from falling out of their hair.
There used to be a game which we played as children growing up in England. We would pick daisies and then pick off the petals, singing “He loves me, he loves me not.”
Gretchen plucked this flower in Johann Wolfgang on Goethe’s 1808 tragic play “Faust”. The flower symbolised the Sun by the Celts and Germanics. The name Days-eye, which meant eye of the day, also another saying, I remember was Daisy eye. Another name is Christ’s eye.
Shungiku is said to health benefits on a range of medical issues in Chinese Medicine
- Control hot flashes
- Build resistance and resilience
- “edible cold medicine
- Free radicals
- Protects against cancer
- Increase appetite
- Aids digestion
- Absorption of nutrients
- Stops excess mucus production
- Controls coughing
- Heart health
Flowers are said to have healing properties to
- reduce high blood pressure
- Sooth the eyes and improves eye vision
- Reduce headaches
- Heals infections
- Clear skin infections
- Heals abscesses
Side effects or Reactions
Shungiku should not be eaten in excess. However, not everyone has side effects or reactions to eating this plant.
If eaten, you could have, an upset stomach, and if you are pregnant or breastfeeding, you should avoid eating it all together. You may have an allergic reaction to touching the leaves or flowers, stop eating them immediately.
There is not enough information on the side effects.
How to Use the Product
- To retain the green colour: dip the leaves in boiling water, briefly, they plunge in Ice water
- Used in Asian cuisine, can be steamed, blanched or boiled in a small amount of water and is best served as a vegetable with a little mixture of soy sauce and sesame oil
- Easy to grow
Making a cup of Tea
You can dry flowers in a place where it can get full Sun all-day or dry them in a dehydrator.
Add 3 to 6 dried flowers in a cup of hot water and steep.
Shungiku the edible herb in Cuisine
Shungiku plant has edible leaves that are full of flavour, edible flowers.
Japanese use this product in one-pot meals such as beef or fish.
Chinese add Shungiku to soups and stir-fries
Vietnamese add this herb to chicken, port and beef dishes. Also, they have it as a fried vegetable
Another species is called mantilida, and it has tender stems and leaves which are eaten raw or steamed and eaten in Greek cuisine.
Who is this product ideal for?
Ideal for those who love to experiment with their AeroGarden and love to add fresh herbs to their recipes.
What I like about the product
- Easy to grow
- Interesting flavour
- Ideal for stir-fries
What I don’t like about the product
- Leaves can be very bitter if the plant is too young,
- best to pick when the leaf is a bit older and the flavour mellows
- If overcooked can be bitter
- Trim 1/3 of the edge of leaves
- Trim at the base of the leaf
Various other names know Shungiku since its origins are now found in many other countries worldwide, growing in temperate climates. When you start to grow this plant in your AeroGarden unit, it can grow 20 cm to 70 cm tall if left unpruned, flower for long periods. After flowering, it will produce seeds collected either in brown paper bags or take them outside to germinate in the garden as new plants.
The benefits of the plant are in it’s the nutritional value and Chinese medicine. If eaten in excess, it can create side effects. If you are allergic to some plants, you may get a reaction; if this happens, I would stop eating and touching the plant immediately.
Remember not to overcook the leaves as they will become bitter, and if you desire a more mellow flavour, it’s a good idea to cut the leaves when they are a bit more mature, but not too much older.
If you are an AeroGarden lover or would like to become one, I would love to hear your feedback on the systems, plants you have grown or issues you have faced and success stories.