1500 Crown Daisy Seeds Garland Chrysanthemum, Coronarium Glebionis, Edible Chrysanthemum, shungiku, chop-Suey-Green, Japanese-Green, tangho, tongho, antimonio, mirabeles, Moya, Chrysanthemum GreensRegular price $14.99 Save $-14.99
Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae
If the greens are young and fresh, you can enjoy both the leaves and stalks raw in salads. Young greens should have stalks that are no wider than 1/8-inch in diameter—any wider, and the taste is too bitter and strong to be eaten raw. More likely than not, the chrysanthemum greens you'll find in markets will be mature and taste better in cooked form. Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.
Green Garland Chrysanthemum Coronarium Seeds-Glebionis Leaf Vegetable Planting Non-GMO Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family. Other names include chrysanthemum greens, garland chrysanthemum, chop suey greens, crown daisy, kikuna, mirabilis, and shungiku. The edible chrysanthemum has a light sweet taste, slightly bitter, aromatic, calm, and considered a delicious, well-digested vegetable, except for phlegm and heat dissipation. GLEBIONIS CORONARIA Cultivation: Prefers mild and cool temperatures. Prepare fertile, well drained soil. Sow seeds in late spring after last frost or late summer/early fall. Will tolerate light shade in summer and will flower in warm temperatures. Keep soil moist. Fertilize as needed. Harvest leaves and young stems when plant is 4-6" tall.