SHUNGIKU Edible Chrysanthemum
Stock: 195 Available
Characteristics: Leafy annual herb
Seed per packet: 30
This edible Chrysanthemum is used in many Asian cuisines; they appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and when young are used along with stems to flavour soup and stir-fry. In Japan it is used in nabemono. Korean cookery uses the greens in soups, stews, and alone as a side dish. In a hotpot, it is added at the last moment to the pot to avoid overcooking.
Adapts well in most garden soils from full sun to full shade, but prefer partial shade.