Shingiku, also called Tong ho (in Chinese), is an edible variety of chrysanthemum. Its actual origins can be traced back to the Mediterranean regions of Europe, but this edible flower has become popular in Japan for uses like stir-fries.

Uses Edit

The leaves are applied to various recipes, as its leaves can primarily be used in soups, stews, and even Gomae-Style Shingiku Leaves. You could try using the petals, but be careful since it isn't known if Shingiku petals are edible...