Shungiku, also called edible chrysanthemum, makes tender aromatic greens with a floral, herbal bite. Pick young leaves for salads and garnish, or cook them briefly in soups and hot pots.
- Season
- 2027
CULINARY GREEN · 2027 VARIETY · 10+ SEEDS
Shungiku Seeds
Shungiku, also called edible chrysanthemum, makes tender aromatic greens with a floral, herbal bite. Pick young leaves for salads and garnish, or cook them briefly in soups and hot pots.
In The Kitchen
Add young leaves to salads, hot pot, noodle soups, stir-fries, and rice bowls. Cook briefly to keep the fragrance and tender texture.
Growing Notes
- Sow in cool weather in fertile, evenly moist soil.
- Succession sow for a continuous harvest.
- Pinch young tips to encourage branching.
- Harvest before flowering for the best eating quality.
Packet: 10+ seeds. Also known as edible chrysanthemum or chrysanthemum greens.
Cook your harvest
Use your harvest in these recipes. Check the variety notes and substitutions in each recipe.
Follow the growing notes in the description and on your seed packet. Sowing time, temperature and harvest stage depend on the variety.
See the description for this variety’s kitchen uses and the harvest stage that suits your recipe.
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