Shungiku (aka: edible chrysanthemum) A grassy and mildly bitter green vegetable, shungiku, or chrysanthemum greens are eaten raw or cooked in salads, soups, stews, and hot pot dishes. It has a distinctive aroma with high nutritional content.
GROW: Sow in Spring, Summer, Autumn in Temperate, Spring & Autumn in Cool, Summer & Autumn in Tropical climate zone. Sow 1-2mm deep, barely cover. Germination in 2-3 weeks at 18-21°C. Space 30cm, Height 100cm Hardy annual to 1m.
HARVEST: grown as stir fry greens, leaves plucked tender and young way before any beautiful buds bloom. Cut blooms when fully open to promote additional flower growth. Plants will yield multiple rounds of flowers, far outlasting the lusciousness of its green leaves. If you would like to eat the greens, harvest them young when tender and try tossing in a stir-fry or mix salad. Plant has the ability to grow quite tall, trim as needed to contain in your desired growing area.
USE: Eat the strongly aromatic leaves and stems as a vegetable. Steam, blanch or boil in a tiny amount of water and serve with a little soy sauce and sesame oil. Don’t over cook as this makes them bitter. Also called “Chop Suey Greens”. Young leaves eaten raw or cooked in asian cuisine give a distinctive flavour. Cut at 100-200mm.
Petals in salad, or refreshing tea.
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