EDIBLE CHRYSANTHEMUM ‘Shungiku’ Seeds
Botanical Name: Chrysanthemum coronarium
- Popular Asian leafy green.
- Produces lush, vibrant green leaves that can be used in salads, soups, and stir-fries.
- Flowers are also edible and can be used as a garnish or in herbal teas.
- Rich in vitamins A, C, and K, as well as antioxidants, promoting overall health.
- Fast-growing and easy to cultivate, ideal for home gardens and containers.
- Can be harvested at various stages, from young leaves to mature plants.
- Attracts beneficial insects, making it a great addition to companion planting.
Plant Details:
- Plant Type: Annual leafy herb, growing up to 30 – 60 cm in height
Sowing Information:
- Sow When:
- Temperate: March – May, August – September
- Subtropical: February – April, August – October
- Tropical: All year round, best in cooler months
- Cool: March – May, September – October
- Arid: March – June
- Germination: 7 – 14 days
- Depth: 0.5 – 1 cm deep
- Position: Full sun to partial shade
- Sow Where: Direct into garden beds or containers
- Soil Type: Well-drained, fertile soil with a pH of 6 – 7; enrich with compost
- Spacing: 20 – 30 cm between plants
Details:
- Water regularly to keep the soil consistently moist, particularly during dry periods.
- Harvest leaves as needed, starting from when they reach a suitable size for culinary use.
Harvest:
30 – 60 days after sowing.
