Chrysanthemum Seeds - Broad leaf Greens

The Chrysanthemum  are commonly used in Asian dishes due to their similarity to lettuce and potential as a microgreen, making them a popular choice for culinary use.

This Chrysanthemum, also known as garland daisy, produces both yellow and white blooms and is a popular edible green. With the scientific name Chrysanthemum coronarium, and being non-GMO and an annual plant, it is widely used in various ways throughout Asia and is sometimes referred to as Chop Suey Green.

microgreens have small, bright green leaves and tender stems. They are known for their bitter, grassy, herbal flavor with a hint of sweetness, resembling spinach.

Chrysanthemum greens are versatile - they can be added to soups, stir-fries, salads, and Japanese hot pot dishes.Rich in vitamin B and minerals, it is used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu. Flower petals can be used as a garnish for soups and salads. Young leaves can be cooked like spinach or used in salads.

• Open Pollinated~ Plant Spring/summer or Late summer/early fall
• Cool season annual
• Maturity: Approx. 40-50 days
• Planting season: Spring or fall
• Approx 14,375‬ seeds per oz

This highly valued Japanese green is an edible chrysanthemum also known as shungiku. The large, medium green oblong leaves are less serrated and have a milder flavor than the serrated-leaf varieties. An easy to grow plant that can also be used for microgreens and baby greens. The closer to flowering, the more pungent the flavor becomes.

Chrysanthemum Greens
can also be used for microgreens and baby greens,Round Leaf Garland Shungiku Edible Chrysanthemum Vegetable Easy-growing Heirloom Vegetable Container Balcony Vegetable for Salad and more
Nothing adds romance to an autumn stew like a few flower petals sprinkled on top.

This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the produce section of the local grocery store. The dark green aromatic leaves are rich in vitamin B and minerals. They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad.

The Japanese dip the flowers in sake and eat them at the beginning of a meal to confer good health and long life.Cultivation: Prefers mild and cool temperatures. Prepare fertile, well drained soil. Sow seeds in spring after last frost or late summer/early fall. Will tolerate light shade in summer and will flower in warm temperatures. Keep soil moist. Fertilize as needed. Harvest leaves and young stems when plant is 4-6" tall.Important,