{"id":3493,"date":"2016-01-21T12:14:09","date_gmt":"2016-01-21T11:14:09","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?page_id=3493"},"modified":"2016-01-21T12:35:05","modified_gmt":"2016-01-21T11:35:05","slug":"shungiku-article","status":"publish","type":"page","link":"http:\/\/www.edimentals.com\/blog\/?page_id=3493","title":{"rendered":"Shungiku article"},"content":{"rendered":"

10 years ago, I wrote an article for the Norwegian herb magazine “Ren Mat” about Shungiku, a very popular Japanese vegetable \u00a0known as Chopsuey Greens \u00a0(Glebionis coronaria syn.\u00a0Chrysanthemum coronarium). This\u00a0was written in response to an article by editor Ella Sandnes from a stay in Malta in the early spring. \u00a0She included a picture of a really common spring plant there, the Crown Daisy (see http:\/\/www.maltawildplants.com\/ASTR\/Glebionis_coronaria.php<\/a>) which it turns out is the same species as Japanese shungiku, but rarely used in the Mediterranean countries despite its commoness and the traditional importance of foraging.<\/p>\n

I’d always been fascinated\u00a0in wild plants that were ignored in one area as food that \u00a0were\u00a0superstars elsewhere. How did\u00a0such a common native herb to the Mediterranean countries have become one of the most popular vegetables in the Far East. \u00a0There is a legend that\u00a0Marco Polo introduced pasta to Italy from China and I suggested in the article that he gave chopsuey greens in return :)[gview file=”http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2016\/01\/RenMat_Shungiku.pdf”]<\/p>\n

\"E701\"<\/a>
20 year old picture of my garden with flowering shungiku<\/figcaption><\/figure>\n
\"OLYMPUS<\/a>
Two colour forms of shungiku<\/figcaption><\/figure>\n
\"DSC07718\"<\/a>
For sale in Japan<\/figcaption><\/figure>\n
\"HPIM7784\"<\/a>
Stir-fry ingredients, chopsuey greens and Egyptian onions<\/figcaption><\/figure>\n

 <\/p>\n

\"HPIM7791\"<\/a>
Shungiku stir-fry<\/figcaption><\/figure>\n
\"HPIM7798\"<\/a>
Chopsuey greens stir-fry with tiger nuts<\/figcaption><\/figure>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

10 years ago, I wrote an article for the Norwegian herb magazine “Ren Mat” about Shungiku, a very popular Japanese vegetable \u00a0known as Chopsuey Greens \u00a0(Glebionis coronaria syn.\u00a0Chrysanthemum […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"cybocfi_hide_featured_image":"","footnotes":""},"class_list":["post-3493","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/3493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3493"}],"version-history":[{"count":5,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/3493\/revisions"}],"predecessor-version":[{"id":3506,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/pages\/3493\/revisions\/3506"}],"wp:attachment":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}