EDIBLE CHRYSANTHEMUM ‘Shungiku’ Vegetable Seeds
Botanical Name: Chrysanthemum coronarium
- Popular Asian leafy green with tender, vibrant green foliage and edible flowers.
- Leaves and flowers are perfect for salads, soups, stir-fries, and garnishes.
- Rich in vitamins A, C, and K, plus antioxidants for overall health.
- Fast-growing and easy to cultivate in garden beds or containers.
- Harvest at various stages, from young leaves to mature plants.
- Attracts beneficial insects, supporting healthy companion planting.
- Flowers can also be dried and used in herbal teas.
Plant Details
- Plant Type: Annual leafy herb, 30–60 cm tall
Sowing Information
- Germination: 7–14 days
- Depth: 0.5–1 cm deep
- Position: Full sun to partial shade
- Sow Where: Directly into garden beds or containers
- Soil Type: Well-drained, fertile soil with pH 6–7; enrich with compost before sowing
- Spacing: 20–30 cm between plants, rows 30–40 cm apart
Growing Tips
- Water regularly to keep soil consistently moist, especially during dry weather.
- Harvest leaves frequently to encourage new growth.
- Pinch flower buds if growing mainly for leaves, or allow blooms for edible flowers and pollinators.
- Mulch around plants to retain moisture and reduce weeds.
Harvest
30–60 days after sowing. Pick young leaves or harvest entire plants as needed.
When to Sow Edible Chrysanthemum in Your Climate
| Climate Zone | Best Planting Time | Tips |
|---|---|---|
| Temperate | March–May, August–September | Sow in spring or late summer for the best growth. Water regularly. |
| Subtropical | February–April, August–October | Grow during cooler months. Provide shade in warmer weather if needed. |
| Tropical | All year round (best in cooler months) | Plant in the coolest part of the year. Ensure consistent moisture. |
| Cool | March–May, September–October | Sow when risk of frost has passed. Protect young seedlings if temperatures drop. |
| Arid | March–June | Sow in cooler months. Mulch well and water frequently to maintain growth. |