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!
Matures in 45 days. (Open-pollinated seeds)
How to Grow Chrysanthemums
Learn how to grow Chrysanthemums from seed. Perennial plants that regularly undergo name changes, and may be listed as Chrysanthemum, Leucanthemum, Pyrethrum, or Tanacetum.
Shasta daisy: Leucanthemum x superbum & Painted daisy: Chrysanthemum coccineum
Season & Zone
Exposure: Full sun
Start indoors mid-February to mid-April, and transplant or direct sow starting around mid-May. They can also be direct sown in mid-September to October.
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.
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. Tall plants may require staking.
White flowering mums repel Japanese beetles.
More on Companion Planting.
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