Shungiku
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Shungiku is grown and eaten in East Asian cuisine. It supposedly arrived in Japan during the Muromachi period (1336-1573) through trade with China and was cultivated during the Edo period. Shungiku History
Eaten across East Asia, Shungiku are aromatic bitter greens. The green leaves can broad-leaf or narrow-leaf with serrated edges attached to a fibrous stem. Shungiku Description
Shungiku has a mildly grassy. Tastes like celery. The stalks are sweet and slightly crunchy. Shungiku Flavor
Shungiku contains potassium, fiber, vitamins A and C, calcium, and flavonoids. Shungiku Nutrition
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