Oasis Shungiku (Chrysanthemum Greens)
Shungiku is a Japanese variety of edible chrysanthemum greens that grows tall and branching, with small white and yellow flowers. The delicate serrated leaves can be harvested as baby greens or bunching greens and are traditionally used in salad, soup, stir fry, and tempura. The flower petals can be used fresh as a garnish and in kikumi pickles or dried and added to dishes for their bright chrysanthemum flavor.
During the leafy phase harvest as early as 4-6 inches tall and up to 12 inches tall. The plants can grow up to 3 feet tall during flowering.
Also known as cai cui, chong ho, chop suey greens, chrysanthemum greens, crown daisy, edible chrysanthemum, garland chrysanthemum, guladaudi, gul chi ni, hao zi gan, kek wah, khee khwaai, kikuna, kor tongho, shi yong ju, shungiku, ssukgat, tang ho, tan o, thung ho, tong hao cai, tong ho, tong ho choy, tunghao, tung ho.
Cool season annual. Previously Chrysanthemum coronarium.
Days to maturity: 40-50
Seeds per pack: 125-150
Germination rate: 56% (total viability: 57%) on 02/03/2023 (read more about viability)
Planting / harvesting notes
Direct sow on the surface of the soil in late spring after last frost or in late summer for fall harvest. Tamp the seeds down for good soil contact. Thin plants to 3-6 inches apart for baby leaf harvest. Prefers partial to full sun. Flowering occurs in warm temperatures and leaves will become bitter. Begin harvesting leaves when plants are 4-6 inches tall.
Seed keeping notes
When petals have dropped and the flower centers are dark brown and dry, pinch the seed heads so they shatter and the seeds drop into your hand.