Chrysanthemum Greens Seeds – Shungiku / Garland Chrysanthemum, Heirloom Non-GMO

The Aromatic Asian Green Loved from Tokyo to Seoul

Chrysanthemum Greens — known as Shungiku in Japan, Ssukgat in Korea, and Tong Hao in China — are one of the most versatile and nutritious leafy greens in Asian culinary tradition. This heirloom variety (Glebionis coronaria var. oasis) produces small, deeply serrated, beautifully aromatic dark-green leaves on vigorous, branching plants. Rich in vitamin B and minerals, it shines in hot pot dishes, tempura, and fresh salads — and its delicate flower petals are an edible garnish. A cool-season annual that produces abundantly before other crops hit their stride.

Highlights

• Heirloom, non-GMO, open-pollinated — cool season annual
• Deeply serrated, aromatic dark-green leaves; edible flowers
• Rich in vitamin B, minerals, and antioxidants
• Harvest at any stage: microgreens, baby greens, or full leaves
• Approx. 14,300 seeds/oz
• Plant spring/summer or late summer/early fall

In the Kitchen

Chrysanthemum greens are a classic in Japanese tempura, sukiyaki, shabu-shabu, ohitashi, and yosenabe. Used in Chinese soups and Korean hot pot (ssukgat namul). Young leaves add a pleasant, faintly herbal note to salads. Flower petals make a stunning garnish for soups and composed salads. Cook like spinach for a quick and nutritious side.

Growing Guide

• Sow: Direct in early spring; tolerates a light frost if covered
• Temperature: Does not grow well above 77°F — best as a cool-season crop
• Soil: Not fussy; grows better with good fertility and drainage
• Succession sow every 2–3 weeks for continuous harvest throughout the season
• Pinch the top 2" to encourage more branching and fuller plants
• Harvest: Cut at any stage — sprouts, baby greens, or mature leaves; plants regrow after clean cuts