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Shungiku is the tender young stems and leaves of the garland chrysanthemum (Glebionis coronaria), an annual herb of the daisy family eaten as a leafy vegetable across East Asia. Aromatic and faintly bitter, it is prized in hot pots, stir-fries and Japanese ohitashi, where its scent is meant to be a feature rather than a flaw.
What to look for, from feathery, fragrant, standing up to yellow, limp, slimy at the stems.