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Garland chrysanthemum
Chrysanthemum coronarium
Edible chrysanthemum, Crown daisy 'Shungiku', Chopsuey greens, Japanese greens (Eng.), Aster (Afr.)
A strongly aromatic, edible, annual herb that are easy to grow. The daisy-like flowers grow en masse which forms a vigorous and lush bush. To have a constant supply of delicious and nutritious mini-sized greens at home, consider growing this interesting 'daisy'.
Planning
Difficulty
Easy
Flowering time
Summer
Fruiting time
Summer
Harvesting
They are ready for harvesting about 50 days from sowing. Harvest the entire plant or pinch the main stems. Allow seedheads to dry on plants, remove and collect seeds.
Propagation
Seed
Sowing time best during autumn with a spacing of 30 cm. Germination time takes between 10-18 days.
Special features
Attracts useful insects
Attracts insects like bees and butterflies.
Attractive flowers
The ray flowers are white and yellow to the base, single-petaled, and daisy like.
Geography
Origin
Mediterranean
Natural climate
Temperate and Mediterranean
Environment
Light
Full Sun
Soil moisture
Dry
Soil type
Clay, Loam, Sand
Soil PH preference
Neutral
Frost hardiness
Half-Hardy
Uses
Edible
Mainly the leaves, eaten raw or roughly chopped and added to soups or broths.
Notes
Ornamental. Culinary
Personality
Family
Asteraceae
Flower colour
Yellow and white.
Scent
Mild
Problems
Garland Chrysanthemum has no known pests.
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