Ogiku No 3 Garland Chrysanthemum Seeds (Glebionis coronaria) Traditional edible chrysanthemum with aromatic leaves and flowers; popular in Asian cuisine for soups, hot pots, and stir-fry dishes

Minimum: 50+ Seeds

Ancient Flavor, Fragrant Greens, and a Living Piece of Culinary History

Some crops feed the body. Others feed memory, culture, and comfort. Ogiku No. 3 garland chrysanthemum is one of those plants. Grown for centuries across East Asia, this edible chrysanthemum brings a deeply aromatic green to the kitchen and a quiet elegance to the garden. The first harvest tells you everything. This is not a bland leaf. It is expressive, herbal, and unmistakable.

Cooks, home gardeners, and seed collectors are drawn to this plant for the same reason. It tastes like tradition and grows like it belongs wherever people cook with intention.

What Is Ogiku No. 3 Garland Chrysanthemum

Also known as shungiku or crown daisy, Glebionis coronaria is a fast-growing cool-season green prized for its feathery leaves and edible yellow flowers. Ogiku No. 3 is a classic variety selected for leaf quality, fragrance, and balanced flavor.

In the garden, it grows upright and lush with finely cut foliage that looks almost ornamental. In the kitchen, it delivers a savory, slightly bitter edge that brightens rich broths and stir-fries.

Flavor You Can Smell Before You Taste

This is a green with presence. The aroma is herbal and floral with a hint of chrysanthemum tea. The flavor is clean, lightly bitter, and deeply satisfying.

Best harvested young for tenderness, the leaves soften quickly when cooked while holding onto their signature fragrance.

Common culinary uses include:

• Hot pots and soups

• Stir-fries with garlic and sesame oil

• Noodle dishes and rice bowls

• Lightly blanched greens with dipping sauces

The flowers are edible as well and add color and a mild floral note to dishes.

More Than a Vegetable

Ogiku No. 3 is both practical and beautiful.

In the garden it offers:

• Fast growth for quick harvests

• Edible leaves and flowers

• Soft, airy texture that contrasts heavier greens

• Pollinator attraction when allowed to bloom

It works well in raised beds, containers, and mixed plantings where you want food and beauty in the same space.

Cultural Roots and Culinary Tradition

Garland chrysanthemum has been grown and eaten in China, Japan, and Korea for generations. It is especially associated with winter cooking, comfort foods, and seasonal meals shared around the table. Ogiku No. 3 reflects this lineage with a flavor profile that has stood the test of time.

This is not a modern novelty. It is a trusted green with deep cultural roots and everyday relevance.

How to Grow Ogiku No. 3 Garland Chrysanthemum Seeds

This plant grows quickly and rewards attentive harvesting.

Growing basics:

• Sun: Full sun to partial shade

• Soil: Well-drained, fertile soil

• Spacing: 6 to 8 inches between plants

• Water: Regular moisture without waterlogging

Tips for success:

• Sow directly and thin early for strong plants

• Harvest young leaves frequently to prevent toughness

• Grows best in cool weather and mild temperatures

• Allow a few plants to flower for pollinators and seed interest

It performs especially well in spring and fall gardens and adapts nicely to zone 7 conditions.

Why Grow Ogiku No. 3 Garland Chrysanthemum Seeds

• Traditional edible chrysanthemum with rich aroma

• Essential green for Asian cuisine

• Fast-growing and beginner-friendly

• Edible leaves and flowers

• Beautiful and functional in the garden

These Ogiku No. 3 garland chrysanthemum seeds are selected for authentic flavor and strong garden performance.

Some plants teach you how people have cooked for centuries. Grow this one, and your kitchen will understand why it never left the table.

🌼 Terra Mater Gardens
Grow tradition. Cook with memory.