Shungiku 'Shungiku' organic
Organic crowned chrysanthemum 'Shungiku' (Glebionis coronaria) from the seed company Gaia, an aromatic Asian leaf, floral, nourishing and vibrant in the garden
Shungiku , or edible chrysanthemum, is a fascinating heritage plant, prized as much for its aromatic leaves as for its slender floral silhouette. Its annual plants reach 1.2 m (4') , adorned with slightly bitter, serrated leaves , widely used in Japanese, Chinese, and Vietnamese cuisine—particularly in hot pots , stir-fries, soups, and udon noodles.
The plant produces superb yellow flowers , varying from lemon to gold, and grows wonderfully well in cool weather , making it a choice ally for spring and autumn.
Did you know that
In Japan, shungiku (春菊, literally "spring chrysanthemum") was traditionally considered a longevity plant . Its leaves, rich in carotenoids and antioxidants, were eaten to "strengthen the breath" and purify the blood. In China, it has been included for centuries in traditional medicine as a digestive and respiratory tonic . Besides being a delicious leafy vegetable, shungiku has long been cultivated as a protective plant in gardens, where its strong scent repelled certain unwanted insects.
Companion plants : Lettuce, spinach, radishes, peas, brassicas, aromatic herbs
Nefarious plants : — (no notable antagonists, avoid water stress to prevent bitterness)
Spread/carry : Upright, airy
Plant height : 120 cm (4')
Quantity per packet : 50 seeds
Certification : Certified organic by Ecocert Canada
Special features : Aromatic edible leaves, varied yellow flowers, grows in cool weather, widely used in Asian cuisine
Flower color : Yellow (various shades)
Texture/foliage : Green, serrated leaves, slightly bitter
Type of use : Edible leafy vegetable and flower
Farming method
Sow directly outdoors or transplant in early spring , when the soil is still moist. Shungiku prefers fertile, slightly moist soil and a sunny/partially shaded location (level 2) . Sow seeds 6 mm (1/4") deep, space plants 5 cm (2") apart, and leave 45 cm (18") between rows.
Germination occurs in 7 to 10 days at 15–20 °C , with an optimum around 18 °C .
Harvesting and preservation
Harvest the tender young leaves as they appear to encourage continued growth. Older leaves become more bitter.
Store fresh leaves for 2 to 3 days in a plastic bag in the refrigerator.
Usage ideas
• Delicious in hot pots (Japanese nabe)
• Superb in Asian stir-fries
• Excellent raw in mixed salads , to add a bitter floral touch
• Perfect in ramen, soups and broths
• The yellow petals are edible and make a beautiful garnish
Shungiku is an amazing herb-vegetable: fragrant, perennial, and rich in culinary and medicinal traditions. It's an ideal plant for diversifying your vegetable garden and exploring the flavors of Asia with elegance.
