Edible Chrysanthemum(Glebionis corona) 

Also known as Shungiku, Tong Ho or Garland Chrysanthemum, is a fast-growing green prized for its aromatic, slightly peppery leaves and tender stems. A staple in Japanese, Chinese, and Korean cooking, it shines in hot pot, soups, stir-fries, and quick blanches; the young leaves are also lovely in salads. The leaves continues to be a great addition to your salad mix after blooming. It also works like marigold, helping repel pests in the vegetable garden.

Sow in full sun to part shade from early spring to late fall. Direct sow 0.5–1 cm deep and keep soil evenly moist; germination is usually quick. Thin to 10–20 cm (4–8″) depending on desired leaf size. Harvest by snipping outer leaves and tips often to encourage branching, or cut whole plants at 15–25 cm (6–10″). Succession sow every 2–3 weeks for continuous harvest. Provide light shade in midsummer to slow bolting.    Chigarden 2026