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Crown Daisy (Shungiku) - 200g

Original price HK$19.00 - Original price HK$19.00
Original price
HK$19.00
HK$19.00 - HK$19.00
Current price HK$19.00
Crawn daisy is called 'Shungiku' (literally, “Spring Chrysanthemum”) in Japanese and is also known as Garland Chrysanthemum and refers to the edible leaves of the species Chrysanthemum coronarium.

Shungiku has a long culinary history in Japan, where it was first recorded in 17th century agricultural journals.

Today shungiku is a common part of many Asian cuisines, including China, Hong Kong, Korea, Japan, and Vietnam.

Shungiku also has a long standing role in Chinese medicine, where it has been used to control hot flashes as well as to build both resistance and resilience. In China, shungiku is known as “edible cold medicine.”

How to cook crown daisy?
To enjoy the natural aromas of this leafy green, the best is to enjoy it raw or lightly cooked. Think of it as somewhere halfway between a vegetable and a fresh herb.
Chop them fine and add to your salads or cook for 2 or 3 minutes in your soup by adding it at the end of your cooking.
Goma-ae is one of the popular dishes where the crown daisy is blanch lightly and serve with a sesame dressing.
Perhaps the most common will be to add to your hotpot. Again, be careful not to over cook it!

We all know that we should be eating the color of the rainbow. But why?
Every single color in the plant has its unique micro nutrient called phytochemical. Phyto comes from Greek word  (φυτόν) meaning 'plant' and these are the natural components produced by plants, generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals. Some phytochemicals have been used as poisons and others as traditional medicine. It is that powerful.
Not only do these brightly colored veggies have powerful health benefits but can also add color, fun and flavors to your table!

Nutritional Information of crown daisy
Shungiku is a representative cool weather green, rich in beta-carotene, vitamin B complex, vitamin C, iron, calcium, potassium, and dietary fiber.

100 g of shungiku contains:

4700 μg of carotene
0.1 mg of vitamin B1
21 mg of vitamin C
120 mg of calcium
1.9 mg of iron
610 mg of potassium
1.0 g of dietary fiber

Particularly, shungiku contains more beta-carotene than spinach and other winter leafy greens. The beta-carotene in shungiku has an antioxidant action that helps control the function of free radicals and provides protection against cancer as well as having an anti-aging effect.

The balance of nutrients in shungiku has been shown to be effective against arteriosclerosis and high blood pressure. It is also good for easing constipation, protecting against colds, and increasing the appetite.

The distinct herb-like aroma of shungiku is produced by a combination of alpha-pinene (a compound also found in coniferous trees, rosemary, and eucalyptus oil) and benzaldehyde (the same compound found in bitter almonds). These two aromatic compounds together work on the autonomic nervous system (ANS) to promote the proper functioning of the stomach and intestines, resulting in better digestion and absorption of nutrients. It can also help stop excess mucus production and control coughing.
(source: echigo farm

Produce of: Italy

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