{"product_id":"chrysanthemum-broad-leaf-edible-seeds","title":"Chrysanthemum Broad Leaf, Edible Heirloom Seeds","description":"\u003ch1\u003eChrysanthemum Broad Leaf, Edible Heirloom Seeds — Chop Suey Green, Garland Daisy, Microgreen to Full Leaf, Edible Yellow \u0026amp; White Blooms (Chrysanthemum coronarium)\u003c\/h1\u003e\u003cp\u003eBroad Leaf Edible Chrysanthemum (\u003cem\u003eChrysanthemum coronarium\u003c\/em\u003e) 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBotanical name:\u003c\/strong\u003e \u003cem\u003eChrysanthemum coronarium\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon names:\u003c\/strong\u003e Chop Suey Green, Garland Daisy, Shungiku, Garland Chrysanthemum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf:\u003c\/strong\u003e Smooth, oblong, light green; fresh pleasant flavor with hint of bitterness and crunch\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlowers:\u003c\/strong\u003e Yellow and white daisy-like blooms — edible\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest stages:\u003c\/strong\u003e Microgreen, baby leaf, full leaf, or let bloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeed density:\u003c\/strong\u003e ~10,000 seeds per oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacket size:\u003c\/strong\u003e 0.02g \/ 200 seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUSDA Zones:\u003c\/strong\u003e 3–11\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Heirloom, open-pollinated, non-GMO, annual\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThree Ways to Harvest — Microgreen, Leaf Green, or Edible Flower\u003c\/h2\u003e\u003cp\u003eBroad 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:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicrogreens (7–14 days):\u003c\/strong\u003e Harvest at cotyledon or first true leaf stage; mild, fresh flavor; excellent as a garnish, salad topper, or ramen finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaby leaf \/ full leaf (30–45 days):\u003c\/strong\u003e Smooth oblong light green leaves with fresh flavor and pleasant bitterness; use in salads, stir-fries, soups, and hotpots; larger leaves are excellent braised\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdible blooms (60–90 days):\u003c\/strong\u003e 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\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eA Staple of Asian Cuisine\u003c\/h2\u003e\u003cp\u003eEdible 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.\u003c\/p\u003e\u003ch2\u003eIn the Kitchen\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry:\u003c\/strong\u003e Add whole leaves in the final minute of cooking with garlic, ginger, and soy sauce; the leaves wilt quickly and absorb flavors beautifully\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHotpot \u0026amp; shabu-shabu:\u003c\/strong\u003e The classic Japanese and Chinese use — swish whole leaves briefly in simmering broth; the mild bitterness balances rich dipping sauces\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups \u0026amp; miso:\u003c\/strong\u003e Add whole leaves in the final minute; they wilt gently and add fresh flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised greens:\u003c\/strong\u003e Use larger, more mature leaves; braise with garlic, sesame oil, and soy sauce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalads:\u003c\/strong\u003e Young leaves have a fresh, lettuce-like crunch with pleasant bitterness; toss with sesame dressing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMicrogreens:\u003c\/strong\u003e Scatter over ramen, sushi, grain bowls, and finished dishes for fresh flavor and visual appeal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdible flowers:\u003c\/strong\u003e Use yellow and white blooms as a garnish on salads and finished dishes, or dry for chrysanthemum tea\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eGrowing Notes\u003c\/h2\u003e\u003cp\u003eCool-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.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eWhat does Broad Leaf Edible Chrysanthemum taste like?\u003c\/h3\u003e\u003cp\u003eFresh 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.\u003c\/p\u003e\u003ch3\u003eIs this the same as Shungiku?\u003c\/h3\u003e\u003cp\u003eYes — Shungiku (春菊) is the Japanese name for edible chrysanthemum (\u003cem\u003eChrysanthemum coronarium\u003c\/em\u003e). 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.\u003c\/p\u003e\u003ch3\u003eCan I grow this as a microgreen?\u003c\/h3\u003e\u003cp\u003eYes — 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.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePacked and shipped by Box Garden Seeds LLC — heirloom seeds grown without GMOs, selected for flavor, resilience, and your garden’s success.\u003c\/em\u003e\u003c\/p\u003e","brand":"Box Garden Seeds LLC","offers":[{"title":"0.5 g \/ 200 Seeds","offer_id":41712375496838,"sku":"TLM\/E4-200-87-621-26-","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2669\/3330\/files\/il_fullxfull.7610570570_6xjh.jpg?v=1770129766","url":"https:\/\/bgseedsllc.com\/products\/chrysanthemum-broad-leaf-edible-seeds","provider":"Box Garden Seeds LLC","version":"1.0","type":"link"}