Edible Chrysanthemum (Shungiku) Flower Seeds

Edible Chrysanthemum Seeds

Shungiku also known as Edible Chrysanthemum is a annual garden flower frequently used in Asian cooking.

The leaves of this pretty garden annual are a very nice silvery green color. The leaves have a mildly bitter, minty taste. Harvest the leaves when they are tender or they will become too bitter to enjoy. In cooking, handle the leaves as you would leaf spinach- they are great in stir fries, steamed, sauteed and in light soups. Use the leaves sparingly, they have a surprisingly strong flavor!

The Shungiku flowers are pretty, happy bright flowers ranging in color from pale to bright yellow. These flowers are also edible and can be added to salads or as a garnish.

Shungiku is a beautiful, exciting and unique addition to any home, medicinal or herbal garden

Also available:
Red Russian Kale Seeds
Wildflower Seeds
Lettuce and Salad Green Seeds

Recipe for Crysanthemum Sunstroke Tea:

Submitted by Laura in Ocean Beach, California

• 10-20 Edible Chrysanthemum Flowers
• 1-3 tsp. Honey or Rock sugar
• 3 Cups water

1. Wash and drain Chrysanthemum flowers and place in teapot.
2. Add honey or sugar to teapot.
3. Pour boiling water into teapot over contents.
4. Allow teat to stand for 5 minutes.
5. Pour into your favorite teacup and allow to cool before serving.

NOTE:Chrysanthemum Tea is known to help reduce your internal body heat and can help prevent and treat mild sunstroke.

Companion Plants for Edible Chrysanthemum : These plants will grow well with Edible Chrysanthemum

Edible Chrysanthemum grows well with most plants. Here are a few suggestions for beautiful fall color :

• Red Russian Kale


• Cabbage


• Pansy


• Viola


• Dianthus


• Lamium


• Sage, Rosemary and Parsley