CHRYSANTHEMUM coronarium - SHUNGIKU Edible

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 (Japanese hot pot). 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.

Grow notes:

Adaptable to most well-drained garden soils in a sunny position; a hardy plant that will thrive in less than ideal conditions.

Tropical: Summer and Autumn.
Temperate: Spring, Summer, and Autumn. 
Cold: Spring and Autumn.

Sow: 3mm deep.
Sow direct or sow in trays and transplant when large 7-8cm tall.
Plant space: 30cm
Germination: 14-21 days
Flowering: 18-20 weeks

Feed with a soluble fertiliser every two weeks for stronger plants.