Chop Suey Greens (Shungiku), Heirloom Seeds — Fine-Leaf Asian Green, Carrot-Floral Flavor, Winter & Spring Performer, Edible Flowers (Chrysanthemum coronarium)

Chop Suey Greens (Chrysanthemum coronarium) — also known as Shungiku, Garland Chrysanthemum, and Edible Chrysanthemum — is one of the most versatile and distinctive Asian greens you can grow. This preferred fine-leaf strain produces bright green, lacey, finely serrated leaves with a complex flavor: slightly crunchy, with notes of carrot, fruit, and flowers and a mild but pleasant bitterness. A winter and spring performer that thrives when other greens struggle. Harvest at 4–8 inches for salads and stir-fries, or grow as a microgreen for a fast, flavorful harvest. Allow plants to mature and they produce small yellow and white daisy-like blooms — edible as a garnish or dried for chrysanthemum tea. 100+ seeds per packet. Non-GMO, annual.

• Botanical name: Chrysanthemum coronarium
• Common names: Shungiku, Garland Chrysanthemum, Garland Daisy, Edible Chrysanthemum
• Strain: Fine-leaf (lacey, serrated leaves) — distinct from broad-leaf variety
• Flavor: Carrot, fruit, and floral notes; mild pleasant bitterness; slightly crunchy
• Flowers: Small yellow and white daisy-like blooms — edible; dry for tea
• Harvest stages: Microgreen, baby leaf (4–8 inches), full leaf, or let bloom
• Season: Winter and spring performer; cool season
• Packet size: 100+ seeds
• USDA Zones: 3–11
• Type: Heirloom, open-pollinated, non-GMO, annual

Fine-Leaf vs. Broad-Leaf — What’s the Difference?

Edible chrysanthemum comes in two main leaf forms. This is the fine-leaf (cut-leaf) strain — bright green, lacey, finely serrated leaves with a more pronounced carrot-floral flavor and a delicate texture that is excellent raw in salads, as a microgreen, and as a garnish. The broad-leaf strain has larger, smoother, more substantial leaves better suited to cooked applications like stir-fries and hotpots. The fine-leaf strain is the more traditional Shungiku used in Japanese cuisine — the preferred variety for shabu-shabu, sukiyaki, and miso soup where the delicate lacey leaves wilt beautifully in hot broth.

A Winter & Spring Performer

Shungiku is one of the few greens that genuinely thrives in cool and cold conditions — making it invaluable for the winter and early spring garden when most other greens have bolted or died back. It tolerates light frost and continues producing in temperatures that would stop lettuce and spinach. Sow in late summer or early fall for a fall and winter harvest, or in early spring as soon as the soil can be worked. In mild climates it can be grown year-round. The cool-season growing window also produces the best flavor — the carrot-floral notes are most pronounced in cool conditions.

A Staple of Japanese Cuisine

Shungiku (春菊, “spring chrysanthemum”) has been a staple of Japanese cooking for centuries. It is the classic green for shabu-shabu and sukiyaki — swished briefly in simmering broth, the lacey leaves wilt in seconds and absorb the rich flavors of the dipping sauce. It appears in miso soup, ochazuke (rice with tea), and as a garnish for sashimi and sushi. In Chinese cooking it is used in hotpots and stir-fries. The fine-leaf strain’s delicate texture and complex flavor make it one of the most prized greens in East Asian culinary tradition.

In the Kitchen

• Shabu-shabu & sukiyaki: The classic Japanese use — swish whole sprigs briefly in simmering broth; the lacey leaves wilt in seconds and absorb flavors beautifully
• Miso soup: Add whole leaves in the final 30 seconds; they wilt gently and add fresh carrot-floral flavor
• Salads: Young leaves (4–6 inches) have fresh crunch and complex flavor; toss with sesame dressing and toasted sesame seeds
• Stir-fry: Add in the final minute with garlic, ginger, and soy sauce; wilts quickly
• Microgreens: Scatter over ramen, sushi, grain bowls, and finished dishes for fresh flavor and visual appeal
• Edible flowers: Use yellow and white blooms as a garnish, or dry for chrysanthemum tea
• Harvest tip: Cut at 4–8 inches for best flavor; cut-and-come-again for extended production

Growing Notes

Cool-season annual — direct sow in early spring or late summer/fall in full sun to partial shade. Sow ¼ inch deep, 2–3 inches apart; thin to 6 inches as plants establish. Keep soil consistently moist. Harvest at 4–8 inches for best flavor — cut-and-come-again outer leaves for extended production. For microgreens, sow densely in a shallow tray and harvest at 7–14 days. Allow some plants to flower for edible blooms and seed saving. Bolts in summer heat — best as a spring and fall/winter crop.

Frequently Asked Questions

What does Shungiku taste like?

Complex and distinctive — notes of carrot, fruit, and flowers with a mild pleasant bitterness and slight crunch. Young leaves are milder and more delicate; more mature leaves develop a stronger herbal bitterness. The flavor is unlike any other salad green and is best appreciated in simple preparations — lightly dressed salads, briefly wilted in hot broth, or as a fresh garnish.

How is this different from the Broad Leaf Edible Chrysanthemum?

This is the fine-leaf (cut-leaf) strain — lacey, finely serrated leaves with a more delicate texture and pronounced carrot-floral flavor. The broad-leaf strain has larger, smoother, more substantial leaves better suited to braising and cooked dishes. The fine-leaf strain is the traditional Shungiku of Japanese cuisine; the broad-leaf strain is more common in Chinese cooking.

Can I grow Shungiku through winter?

Yes — Shungiku is one of the best cool-season greens for winter production. It tolerates light frost and continues producing in temperatures that stop most other greens. In mild climates (Zones 7–11) it can be grown through winter without protection. In colder zones, use row cover or a cold frame to extend the season.

Packed and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.