Shungiku came to Japan in the XVI century through China. This vegetable is necessary for cooking nabemono and osumashi. It is added for pleasant smell. Shungiku calms heart. Juice of this vegetable contains vitamin C, lemon acid and fruit sugar. It salutary acts on stomach work and removes weariness. Its peel contains vitamin A, fiber and sugar. This vegetable can be used instead of other seasonings, which contain salt.

Shungiku belongs to the chrysanthemum group and has smell of chrysanthemum. Shungiku contains carotene, vitamin B2, C and calcium.

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