Chrysanthemum Greens Seeds (Shungiku / Tong Hao)

Chrysanthemum Greens Seeds

Grow aromatic chrysanthemum greens, a cool-season leafy vegetable known as Shungiku in Japanese cooking, Ssukgat in Korean cooking, and Tong Hao in Chinese cooking. Glebionis coronaria produces tender, deeply cut leaves with a distinctive herbal flavor suited to quick-cooked dishes and fresh harvests.

Plant Details

• Botanical name: Glebionis coronaria
• Common names: Chrysanthemum greens, Shungiku, Ssukgat, Tong Hao, Garland Chrysanthemum
• Crop type: Cool-season annual leafy green
• Light: Full sun to partial shade
• Harvest: Baby leaves, tender shoots, or mature leaves

Sowing and Growing

Direct sow in prepared, well-drained soil during cool weather. Cover the seeds lightly, keep the seedbed evenly moist, and thin seedlings to provide airflow and growing room. For an extended harvest, make additional sowings at intervals while temperatures remain mild. Warm conditions can encourage plants to flower more quickly.

Harvesting

Harvest young leaves and tender stem tips as needed. Cutting above lower growth can encourage additional shoots. Use clean scissors or garden snips, and wash harvested greens before preparation. Flavor becomes stronger as the foliage matures.

Kitchen Uses

Chrysanthemum greens are commonly added near the end of cooking to hot pots, soups, sukiyaki, shabu-shabu, stir-fries, and noodle dishes. Young leaves can also be used in salads or lightly blanched and dressed. Confirm plant identification before eating and follow normal food-safety practices.

Available in seed-count and bulk-weight packages from 200 seeds through 4 pounds.