8320

Shungiku Large Leaf

• Botanical Name: Chrysanthemum coronarium

Chinese Edible Chrysanthemum Highly valued in Oriental cooking, this herb tastes the way Chrysanthemums smell. Combine the young shoots with other vegetables in stir-fry dishes, boil or steam very briefly, like Spinach, and add to Bean sprouts. Shungiku should be sown in open ground and harvested when 10-12cm high. Repeat sowings every 2-3 weeks will ensure a constant supply of fresh young shoots.

Heirloom; 15-25 degrees; 7-10 days; 5cm apart; Warmer Temps; 1.2.3; Direct Sow; 500 seeds; Salad Green.