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Edible Chrysanthemum (Shungiku) 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 garden. |
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Additional Seed Details
- Family: Asteraceae (ass-ter-AY-see-ee)
- Genus:Chrysanthemum (kris-AN-the-mum)
- Species: coronarium (kor-oh-NAR-ee-um)
- AKA:Crown Daisy, Shungiku
- Category: Annual, Vegetable, Herb
- Height:18-24 in (45-60 cm), 24-36 in (60-90 cm)
- Spacing: 12-15 in (30-38 cm)
- Germination Time: days
- Days to Maturity: 45 days
- Sun Exposure: Full Sun
- Bloom Color: Bright Yellow, White/Near White
- Bloom Time: Late Spring/Early Summer, Mid Summer, Late Summer/Early Fall
- Foliage:Silver/Gray, Blue-Green
- Soil Requirements: 6.1 to 6.5 (mildly acidic), 6.6 to 7.5 (neutral), 7.6 to 7.8 (mildly alakaline)
- Propagation Methods: From seed, direct sow outdoors in spring after last frost or indoors before last frost.
- Other Details: Average water needs, water regularly, do not over-water.
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