Edible Chrysanthemum, Heirloom Seeds

Edible Chrysanthemum, Heirloom Seeds — The Broad-Leaf Asian Green With Edible Flowers

Edible Chrysanthemum (Chrysanthemum coronarium) — also known as Shungiku and Garland Chrysanthemum — is a beloved staple of Asian cuisines and one of the most versatile greens you can grow. The broad-leaf strain produces large, tender leaves with a distinctive flavor: slightly crunchy, with notes of carrot, fruit, and flowers and a mild but pleasant bitterness. Use in stir-fries, stews, casseroles, hotpots, and soups; add to Taiwanese oyster omelets; or grow as a microgreen for a fast, flavorful harvest. Let some plants go and harvest the small orange and yellow chrysanthemum flowers — edible and beautiful, they can be dried for tea or used as a garnish. Non-GMO.

Why Grow Edible Chrysanthemum?

• Distinctive carrot-fruit-floral flavor — complex and unlike any other salad green
• Broad-leaf strain — large, tender leaves for generous harvests
• Edible orange and yellow flowers — beautiful garnish or dried for tea
• Versatile in Asian cuisines — stir-fries, hotpots, soups, and oyster omelets
• Outstanding microgreen — fast, flavorful, and beautiful
• Open-pollinated heirloom — save seed year after year

Growing Notes

Direct sow outdoors in early spring or fall in full sun to part shade. Sow seeds ¼ inch deep, 2–3 inches apart. Thin to 6 inches. Keep soil consistently moist. Harvest leaves at 4–8 inches tall for best flavor. Cut-and-come-again for extended production. Allow some plants to flower for edible blooms and seed saving.

Days to maturity: 30–45 days
Type: Heirloom, Open-Pollinated, Non-GMO, Annual
Spacing: 6 plants per sq ft
Sun: Full sun to part shade
USDA Zones: All U.S. zones