The article below, published in Grobladet in 2006 is the story (in Norwegian) of how one of the commonest spring flowers in the Mediterranean countries became one of the most important vegetables in Japan, yet was completely forgotten at home…this is the story of shungiku, the edible-leaved Chrysanthemum, Glebionis coronaria.
[gview file=”http://www.edimentals.com/blog/wp-content/uploads/2017/05/RenMat_Shungiku.pdf”]
Grobladet was the magazine of Oikos, Norway’s biggest organic organisation.