Chrysanthemum Leaves

Rich in minerals and nutrients such as carotene, vitamins B2 and C, iron and calcium, shungiku is notable for its fragrant aroma. Although not widely available in the West, the leaves and stems of the chrysanthemum are a very common addition to a large variety of Japanese cuisine, particularly in winter dishes such as nabe hotpots and sukiyaki. Alternatively, they can be delicately fried in batter to make tempura. The young leaves also make a tasty addition to salads.