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 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!
How To Grow, Timing: Start indoors in late winter to mid-spring, and transplant or direct sow starting around late May. They can also be direct sown in mid-September to October.
How To Grow, Starting: Sow seeds on the surface of a sterilized starting soil. Provide bright light and use bottom heat to keep soil at 18-21°C. Seeds will germinate in 10-14 days. Space transplants at 25-45cm apart.
How To Grow, Growing: 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. Taller plants may require staking.
45 Days.
Approx: 580 Seeds.

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