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Shungiku, organic seeds

Eco Heirloom


Also called Garland, is an edible species of Chrysanthemum (C. coronarium) 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. A portion contains about 200 seeds.


Product number:1125
Scientific name:Chrysanthemum coronarium
Botanic family:The Sunflower Family - Asteraeae
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
Seeds/g:300-500 seeds
Other:Long-day plant
Heirloom variety:Yes

Cultivation advice


Sow thinly about 1 cm deep direclty outdoors and successively from earliest spring. In greenhouse even earlier. Sowed during autumn, August-September, it will give a nice harvest later in autumn. Often broadsown in beds. 


Thin out to 5-15 cm between plants. Don't waste, but enjoy the small plants. Keep 25-35 cm between rows. If broadsown keep the mutual distance of 5-15 cm. 


Do not wait with starting to harvest. Shungiku grows fast and is most enjoyable when 10-15 cm high. Small leaves on older plants taste good. The plant blooms with edible, spicy yellow and white flowers on high stalks.  It is rarely used raw, but cooked, fried and pickled in innumerable recepies all over Asia, where it is often called chop-suey-green.


300-500 seeds/1 g. A portion contains about 200 seeds.