Chrysanthemum Broad Leaf, Edible Heirloom Seeds — Chop Suey Green, Garland Daisy, Microgreen to Full Leaf, Edible Yellow & White Blooms (Chrysanthemum coronarium)

Broad Leaf Edible Chrysanthemum (Chrysanthemum coronarium) is a popular green in Asian cuisine — also known as Chop Suey Green, Garland Daisy, and Shungiku. This broad-leaf variety produces smooth, oblong, light green leaves with a fresh, pleasant flavor: a hint of bitterness and crunch, similar to lettuce but with its own distinctive character. Harvest young as a microgreen, at baby leaf stage for salads, or grow to full maturity for braised greens and soups. Allow plants to mature fully and they produce beautiful yellow and white daisy-like blooms — also edible. Approximately 10,000 seeds per oz. 0.02g / 200 seeds per packet. Non-GMO, annual.

• Botanical name: Chrysanthemum coronarium
• Common names: Chop Suey Green, Garland Daisy, Shungiku, Garland Chrysanthemum
• Leaf: Smooth, oblong, light green; fresh pleasant flavor with hint of bitterness and crunch
• Flowers: Yellow and white daisy-like blooms — edible
• Harvest stages: Microgreen, baby leaf, full leaf, or let bloom
• Seed density: ~10,000 seeds per oz
• Packet size: 0.02g / 200 seeds
• USDA Zones: 3–11
• Type: Heirloom, open-pollinated, non-GMO, annual

Three Ways to Harvest — Microgreen, Leaf Green, or Edible Flower

Broad Leaf Edible Chrysanthemum is one of the most versatile greens in the cool-season garden because a single sowing offers three completely different harvests depending on when you cut:

• Microgreens (7–14 days): Harvest at cotyledon or first true leaf stage; mild, fresh flavor; excellent as a garnish, salad topper, or ramen finish
• Baby leaf / full leaf (30–45 days): Smooth oblong light green leaves with fresh flavor and pleasant bitterness; use in salads, stir-fries, soups, and hotpots; larger leaves are excellent braised
• Edible blooms (60–90 days): Allow plants to bolt and flower; yellow and white daisy-like blooms are edible — use as a garnish, in salads, or dry for chrysanthemum tea

A Staple of Asian Cuisine

Edible chrysanthemum has been a staple green in Chinese, Japanese, Korean, and Taiwanese cuisines for centuries. In Japan it is called Shungiku (春菊, “spring chrysanthemum”) and is a classic ingredient in shabu-shabu, sukiyaki, and miso soup. In Chinese cooking it appears in hotpots and stir-fries. In Taiwan it is a traditional component of oyster omelets. The broad-leaf variety is prized for its larger, more substantial leaves that hold up well in cooked dishes — similar to lettuce when raw, but with more body and a pleasant mild bitterness that complements rich broths and sauces.

In the Kitchen

• Stir-fry: Add whole leaves in the final minute of cooking with garlic, ginger, and soy sauce; the leaves wilt quickly and absorb flavors beautifully
• Hotpot & shabu-shabu: The classic Japanese and Chinese use — swish whole leaves briefly in simmering broth; the mild bitterness balances rich dipping sauces
• Soups & miso: Add whole leaves in the final minute; they wilt gently and add fresh flavor
• Braised greens: Use larger, more mature leaves; braise with garlic, sesame oil, and soy sauce
• Salads: Young leaves have a fresh, lettuce-like crunch with pleasant bitterness; toss with sesame dressing
• 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 on salads and finished dishes, or dry for chrysanthemum tea

Growing Notes

Cool-season annual — direct sow in early spring or fall in full sun to partial shade. Sow seeds ¼ inch deep, 2–3 inches apart; thin to 6 inches as plants establish. Keep soil consistently moist. Harvest leaves at 4–8 inches tall for best flavor — cut-and-come-again 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 crop.

Frequently Asked Questions

What does Broad Leaf Edible Chrysanthemum taste like?

Fresh and pleasant with a hint of bitterness and crunch — similar to lettuce but with its own distinctive character. Young leaves are mild and lettuce-like; more mature leaves develop a pleasant herbal bitterness that complements rich broths and sauces in cooked dishes. The flavor is distinctly different from ornamental chrysanthemums.

Is this the same as Shungiku?

Yes — Shungiku (春菊) is the Japanese name for edible chrysanthemum (Chrysanthemum coronarium). It is also known as Chop Suey Green, Garland Daisy, and Garland Chrysanthemum. The broad-leaf variety has larger, smoother leaves than the cut-leaf variety and is better suited to cooked applications.

Can I grow this as a microgreen?

Yes — Broad Leaf Edible Chrysanthemum makes an excellent microgreen. Sow densely in a shallow tray with good drainage, keep moist, and harvest at 7–14 days at the cotyledon or first true leaf stage. The seeds are very small (~10,000 per oz) so a little goes a long way for microgreen trays.

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