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Shungiku Small Leaf
Highly valued in Oriental cooking, this herb with small, dark green serrated leaves 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. Sow in open ground and harvest when 10-12cm high. Repeat sowings every 2-3 weeks will ensure a constant supply of fresh young shoots.
Matures 75 days from direct sowing.