EDIBLE CHRYSANTHEMUM Vegetable Seeds
Botanical Name: Chrysanthemum coronarium (Syn. Garland Chrysanthemum)
Edible Chrysanthemum is a versatile and aromatic annual vegetable. Towards the end of the season, unharvested plants produce small, orange and yellow daisy-like flowers. Edible Chrysanthemum is favored for its ease of growth and unique flavor.
- Also called Tong Ho, Japanese Greens, & Chop Suey Greens.
- Add to stir fries or blanch for cooked dishes.
- Suitable for container growing.
- Serrated leaf variety, ideal for microgreens.
Plant Type: Aromatic, annual vegetable plant; suitable for various climates.
Plant Height: Typically grows up to 1 meter in height.
Sow When:
- Temperate: Autumn and early spring
- Subtropical: Winter (avoid sowing during summer)
- Tropical: Winter (avoid sowing during summer)
- Arid: Autumn and early spring
- Cool: Autumn and early spring
Germination: Edible Chrysanthemum seeds germinate best when soil temperatures range between 15°C and 20°C.
Depth: Plant seeds approximately 5 mm deep in the soil.
Position: Thrives in full sun to semi-shade, in a location with rich, well-drained soil and added compost.
Sow Where: Direct sow seeds outdoors in well-prepared soil, or start indoors and transplant seedlings when they are robust enough to handle.
Soil Type: Prefers fertile, well-drained soil with added compost.
Spacing: Space plants approximately 20-30 cm apart to allow for adequate growth and airflow.
Harvest: Harvest when the plants are 10-20 cm tall. For baby leaves, harvest in 21 days; for mature plants, harvest in 45 days. Avoid sowing during summer as plants will bolt rapidly and become bitter.
