Shungiku Small Leaf

Description

Highly valued in Oriental cooking, this herb with small leaved, 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.