Edible Chrysanthemum
Shungiku Asian Green is an aromatic chrysanthemum green that brings the peppery, slightly bitter complexity of Japanese cuisine straight to your garden. This open-pollinated cultivar matures in just 30 days, making it one of the fastest greens to harvest, and thrives across hardiness zones 4 through 9. Its deeply lobed foliage is as visually striking as it is flavorful, and the compact growth habit means it fits into containers, raised beds, or garden rows without demanding much space. Sow from early spring through midsummer, or in mild climates even into late fall, and you'll have tender, aromatic leaves ready for the kitchen in less than a month.
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4-9
?in H x ?in W
Annual
Moderate
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Shungiku delivers the distinctive peppery-bitter flavor of authentic Japanese chrysanthemum greens in just 30 days, making it remarkably fast to harvest. The deeply lobed, aromatic foliage is ornamental enough to earn a place in flower borders while pulling double duty as a culinary staple. Its compact growth and cold hardiness down to zone 4 mean you can grow it nearly year-round in many climates, and successive sowings from spring through late summer keep fresh leaves coming continuously.
Shungiku Asian Green is harvested for its tender, aromatic leaves, which are used fresh in salads or cooked into Japanese hot pots, soups, and stir-fries. The peppery-bitter character of the foliage adds complexity to dishes where mild salad greens would fall flat, making it especially valued in traditional Asian cooking.
Sow shungiku directly into the garden from early spring through midsummer. In mild climates, you can sow into late fall as well. Succession sow every two to three weeks for continuous harvests.
Begin harvesting shungiku leaves when the plant reaches a harvestable size, typically around 30 days from sowing. For varieties like shungiku that produce budding types, harvest when buds are just mature or a few are just blooming; multiple harvests are possible by cutting leaves continuously. You can harvest individual outer leaves to encourage regrowth, or cut the entire plant just above soil level for a fresh flush of new foliage.
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