Shungiku, Chrysanthemum coronarium


Glebionis coronaria

Approx: 50 seeds

Chrysanthemum coronarium Shungiku, also known as garland chrysanthemum or edible chrysanthemum, is a fast-growing and highly productive herb. These seeds produce a leafy green plant that is commonly used in Asian cuisine for soups, stir-fry dishes, and salads. Shungiku is prized for its delicate, slightly bitter flavor and tender texture.

When planting Shungiku seeds, make sure to choose a sunny location with well-drained soil. The seeds should be sown in early spring and can be started indoors or directly in the garden. Thin the seedlings to about 6-8 inches apart to give the plants room to grow and mature.

Shungiku is a cool-season herb that prefers temperatures between 60-70°F. As the weather warms up, the plants will begin to bolt, but this won’t harm the flavor of the leaves. To prolong the harvest, cut the leaves frequently and use them fresh or cooked.

These Shungiku seeds are perfect for anyone looking to grow their own edible herbs and expand their culinary horizons. Whether you’re an experienced gardener or a beginner, you’ll love the ease of growing and versatility of this unique herb.