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We Carry A Large Variety Of Asian & Caribbean Products. Non-GMO Gardening Seeds & More
We Carry A Large Variety Of Asian & Caribbean Products. Non-GMO Gardening Seeds & More

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Chrysanthemum Greens, Garland Round -Asian Vegetable,~ Bi-annual

Original price $ 2.12 - Original price $ 153.92
Original price
$ 2.12
$ 2.12 - $ 153.92
Current price $ 2.12
Size: Packet-200 Seeds

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Leaves can be cooked like spinach or used in salads. Gourmet Vegetable-Edible Chrysanthemum-Garland Round Leaved-Open Pollinated !

  • Open Pollinated~ Plant Spring/summer or Late summer/early fall
  • Cool season annual
  • Maturity: Approx. 40-50 days
  • Planting season: Spring or fall
  • Approx 14,375‬ seeds per oz
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    This highly valued Japanese green is an edible chrysanthemum also known as shungiku. The large, medium green oblong leaves are less serrated and have a milder flavor than the serrated-leaf varieties. An easy to grow plant that can also be used for microgreens and baby greens. The closer to flowering, the more pungent the flavor becomes.

    Chrysanthemum Greens
    can also be used for microgreens and baby greens,Round Leaf Garland Shungiku Edible Chrysanthemum Vegetable Easy-growing Heirloom Vegetable Container Balcony Vegetable for Salad and more
    Nothing adds romance to an autumn stew like a few flower petals sprinkled on top.

    This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the produce section of the local grocery store. The dark green aromatic leaves are rich in vitamin B and minerals. They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. The Japanese dip the flowers in sake and eat them at the beginning of a meal to confer good health and long life.

    Rich in vitamin B and minerals, it is used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu. Flower petals can be used as a garnish for soups and salads. Young leaves can be cooked like spinach or used in salads.

    Cultivation: Prefers mild and cool temperatures. Prepare fertile, well drained soil. Sow seeds in spring after last frost or late summer/early fall. Will tolerate light shade in summer and will flower in warm temperatures. Keep soil moist. Fertilize as needed. Harvest leaves and young stems when plant is 4-6" tall.Important, Please Read
    All seeds have been test sown to ensure germination. Please familiarize yourself with growing conditions and instructions for your seeds before you plant them, as all seeds are different. Basic growing instructions can be found in detail section of each listing.

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