5 ways to use shungiku

• SERVE it Japanese-style. Blanch about 50g of leaves in boiling water for one minute, drain, rinse in cold water, then squeeze to remove excess water. Chop and serve with sesame seeds and a sesame dressing (1 tbsp tahini, 1 tsp caster sugar, 1 tbsp light soy sauce).

• ADD petals and young serrated leaves to a salad of baby carrots and radish. Toss in lemon juice, sesame oil, soy sauce, toasted sesame seeds and a drizzle of honey. • ADD to Vietnamese summer rolls and Korean-style wraps.

• JUST before serving, add to hotpot dishes or soups. A classic use is a light chicken or vegetable broth, flavoured with slices of ginger.

• STIR-FRY with a little sugar and a drop of wine or sherry on their own or with other vegetables, sliced meat or fish.