Shungiku, Japanese-style

Shungiku leaves and stems can be steamed, blanched, lightly boiled with minimal water, stir-fried, or battered and deep-fried (tempura). They are added to stews and one-pot dishes like sukiyaki.

Complementary flavours are ginger, garlic, honey, rice wine, sesame seeds, tamarind, soy sauce, honey and Asian dressings.

The leaves look like the ones you’ll find at your florist in size, colour and smell. The indentation of leaves can vary from slight to deeply cut.

Plants grow to about 30cm high and may reach 60cm if left to flower.

The flowers are 4-6cm across, single, yellow-centred daisies. Petal colour varies from yellow through to white and orange, often shading from pale yellow on the outside to a deeper yellow in the centre.