Frilly Edible Chrysanthemum Shungiku Wild Greens Vegetables Seeds - West Coast Seeds

PRODUCT DETAILS

Glebionis coronaria. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. The mildly bitter leaves of this annual are frequently used in Japanese recipes. The flowers, which grow to around 1.3m (4') tall, are various shades of yellow, and are also edible - outstanding additions to salads or any other food if used as a garnish. Grow Frilly Edible Chrysanthemum Shungiku seeds as you would an ornamental flower, in rich, well-drained soil, and the sometimes bicoloured flowers will bloom from spring to fall. Grows well in cool coastal gardens!

• Mildly bitter leaves
• Flowers are yellow, also edible
• Grow as an ornamental flower
• Open-pollinated seeds
• Matures in 45 days

All About Frilly Edible Chrysanthemum

Latin

Shasta daisy: Leucanthemum x superbum & Painted daisy: Chrysanthemum coccineum Family: Asteraceae

Difficulty

Easy

Season & Zone

Exposure: Full sun Zone: Leucanthemum is hardy to Zone 3, but most are grown as annuals.

Timing

Start indoors in late winter to mid-spring, and transplant or direct sow starting around late May. They can also be direct sown in mid-September to October.

Starting

Sow seeds on the surface of a sterilized starting soil. Provide bright light and use bottom heat to keep soil at 18-21°C (65-70°F). Seeds will germinate in 10-14 days. Space transplants at 25-45cm (8-18″) apart.

Growing

Grow in a rich, well-drained, evenly moist soil in full sun. Good drainage in winter is essential. Pinch back young plants to keep them bushy. Deadhead regularly. Taller plants may require staking.

Companion Planting

White flowering mums repel Japanese beetles.