Shungiku, organic seeds
Eco Heirloom
Information
Shungiku, also called Garland, is an edible species of excellent, unusual taste. You can begin to harvest the deeply cut leaves when the plant is 10-15 cm tall. They are the most tasty then. It grows quickly even in half-shadow and should be sown successively during the whole season and quite close 5-15 cm. Shungiku blooms with edible yellow-white-orange flowers on high stalks. It is rarely used raw, but boiled, fried, preserved in numerous recipes from all over Asia. Shungiku originated in the Mediterranean countries and was brought to Asia in ancient times. Was previously known as Chrysanthemum coronarium.
One portion contains about 200 seeds.
| Product number: | 1125 |
|---|---|
| Scientific name: | Glebionis coronaria |
| Botanic family: | The Sunflower Family - Asteraeae |
| Organic: | Yes |
| Lifespan: | Annual |
| F1 Hybrid: | No |
| New variety: | No |
| Sowing time: | March–April/July–August |
| Sowing depth: | 1 cm |
| Germination time: | 3–5 days |
| Plant spacing: | 5–15 cm |
| Row spacing: | 25–35 cm |
| Height: | 10–15 cm |
| Plant location: | Sun–Shade |
| Harvest/blooming: | May/August–October |
| Seeds/g: | 300-500 seeds |
| Other: | Long-day plant |
| Heirloom variety: | Yes |
