{"id":22710,"date":"2019-06-29T18:49:47","date_gmt":"2019-06-29T16:49:47","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=22710"},"modified":"2019-07-06T19:50:35","modified_gmt":"2019-07-06T17:50:35","slug":"shungiku-soba","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=22710","title":{"rendered":"Shungiku Soba"},"content":{"rendered":"

I have a special fascination for vegetables that are superstars in one part of the world but hardly known in others and one of those is garland chrysanthemum or crown daisy\u00a0<\/b>(Glebionis coronaria<\/em> \/ Chrysanthemum coronarium<\/em>) a wild and extremely common herb of early spring in Mediterranean countries, often growing in large quantities, and commonly available in supermarkets in Japan where it’s known as\u00a0 shungiku<\/strong><\/em>. It had started to become available in Europe in vegetable catalogues in the 1970s and became known as chopsuey greens.\u00a0I started growing it in the 1980s, not very successfully as it went quickly to seed in our long northern summer days,\u00a0better in the years when I had a greenhouse in which I could sow in March.<\/p>\n

This year, I started seed very early indoors and plants have for the first time been quite productive. Last night I made a soba (buckwheat pasta dish) with stir fried chopsuey greens and garlic scapes (with white wine, ginger, chili and soy sauce as flavourings). Chopsuey greens have a similar “aromatic” taste common to many other\u00a0Asteraceae, <\/em>including perennials like Aster scaber<\/em>, Aster tripolium<\/em> and Ligularia fischeri.\u00a0\u00a0<\/em>Try substituting these perennials\u00a0 in chopsuey greens recipes.<\/p>\n