Edible Chrysanthemum ‘Shungiku’
Glebionis coronaria (L) Cass.ex Spach
A fine leafed variety of the aromatic edible chrysanthemum. The green leaves can be added to salads, pickles, sushi or soups and stews where it is added at the last moment so it retains some structure. The small orange and yellow flowers are also edible and add colour to salads or as a garnish. Runs to seed in hot weather. 300 seeds
Sowing Instructions
An erratic germinator, so be sure to persist. Sow in trays or directly into garden position. Cover seeds thinly, keep moist and warm. A biennial, frost hardy herb which needs good, fertile soil and plenty of water.
Frost Hardy
Climate
Cold, Temperate, Hot Arid, Tropics/SubTropics
Sowing Periods
| J | F | M | A | M | J | J | A | S | O | N | D | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cool | ||||||||||||
| Temperate | ||||||||||||
| Sub-Tropical/Tropical |
Edible Chrysanthemum ‘Shungiku’
Sale price$3.75