Shungiku, The Edible Herb, Is A Wonderful Ingredient In Asian Cooking


Shungiku the edible herb, is a wonderful ingredient in Asian cooking. Shungiku is also 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.

Botanical details

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
  • Antimonio
  • Kikuna
  • Mirabeles
  • Moya
  • Crown marigold
  • Crown Daisy
  • Garden Chrysanthemum
  • `Primrose Gem’

Annual plant


Shungiku Flowers
Shungiku Flowers
  • 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
  • sprouted
  • eaten in salads or as a snack

Origins of Shungiku the edible herb

Shungiku the edible herb.
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

Shungiku Leaves in a basket.
Shungiku Leaves

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
    • Iron
    • Calcium
    • Potassium
    • fibre

==If you would like a detailed breakdown on how much vitamins are contained in 100g of Shungiku==

The meaning behind the name:

  • Queen of flowers
  • Longevity
  • Autumn
  • Reclusiveness
  • Beauty in difficult circumstances
  • Commemoration of the Dead (East Asia)
  • Nobility
  • Christ
  • 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.

==To know more about this topic click here==

Chinese Medicine

Medical Disclaimer

“I am not in any way a medical practitioner, please do not rely on the information on our website as an alternative to medical advice from your doctor or another healthcare provider. We only share our experiences.”

My Aero Gardening is for information purposes only. By providing the information contained herein we are not diagnosing, treating, curing, mitigating, or preventing any type of disease or medical condition. Before beginning any type of natural, integrative, or conventional treatment regime, it is advisable to seek the advice of a licensed healthcare professional.

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
  • Anti-aging 
  • Arteriosclerosis
  • Constipation
  • Colds
  • Increase appetite
  • Aids digestion
  • Absorption of nutrients
  • Stops excess mucus production
  • Controls coughing
  • Heart health
  • osteoporosis

Flowers are said to have healing properties to 

  • reduce high blood pressure
  • Sooth the eyes and improves eye vision
  • Reduce headaches
  • Heals infections

The Leaves

  • Clear skin infections
  • Acne
  • 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.

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Japanese use this product in one-pot meals such as beef or fish.


Chinese add Shungiku to soups and stir-fries

Hong Kong


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
  • Nutritional
  • 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

==If you would like more information on which herbs to grow in your AeroGarden click here==


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.

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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.

Yvonne’s fairy godmother

4 thoughts on “Shungiku, The Edible Herb, Is A Wonderful Ingredient In Asian Cooking

  1. Christine says:

    I have never heard of this herb before. The flowers are beautiful! And it’s incredible how many health benefits shungiku has! Is it necessary to boil or dehydrate the leaves or can I also eat them raw?

    • Yvonne says:

      Hi Christine
      Thank you for your comment. I found out about this herb through AeroGarden.

      You can do either with the leaves. However, bear in mind they can have a bitter taste, so I would recommend cooking or adding them to salad greens as a garnish. Don’t overcook them and check the taste first to see if your taste buds can cope with the flavour, especially as it’s a new taste.

      I have eaten this herb at Japanese restaurants, I have noticed they add it to flavour soups. Normally added at the last minute to balance soups, stews etc.

  2. Katrina Curry says:


    This plant sounds interesting. I’ve never heard of it before. What does it taste like? I’m curious to know now.
    Also, do you know why pregnant women shouldn’t eat it? Is it dangerous to fetus’?

    I’m going to have to look into this though. I like to try new things all the time and I make a lot of Asian cuisines.

    Thanks for this review!


    • Yvonne says:

      Hi Katrina
      Thank you for your comment. Depending on your taste buds, this herb can be either bitter to some people or okay to others. I have eaten this herb in Japanese cuisine in Sydney, and I found it was added just right. Asian cuisine is well known for balancing flavours. I would check with a Japanese recipe as to the recommended quantity. Most herbs are fine to eat so long as you don’t overdo them.

      If you are pregnant and this is a new herb you want to try out, I would only have a tiny amount as a garnish for flavour. Otherwise, leave it until you have had your baby.

      When I was pregnant and having something new, I know that I used to get severe indigestion from eating Asian foods. I stuck to plain basic food during that time.

      I hope you give it a try.

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