In winter, spring chrysanthemum greens hit their peak
Although the Japanese name for edible chrysanthemum greens is shungiku, or spring chrysanthemums, the peak season for these vegetables is actually winter, from November to March.The shungiku’s spiky green leaves, with their fresh, herbaceous flavor, are particularly tender when the weather is cold, making them a popular ingredient in hot pots such as sukiyaki, where they offer a refreshing contrast to the rich, sweet-salty sauce and tender beef slices. The leaves also work well in salads, stir-fry and many other dishes.One of the edible cousins of the flowering chrysanthemum family, shungiku are believed to have originated from the Mediterranean region, where the plants, with their small yellow flowers, were used for decorative rather than culinary purposes. They were introduced to Japan sometime in the Muromachi Period (1392-1573) via the Silk Road — by then the vegetable had already been cultivated for food and medicinal purposes in Asia.
