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Garland Chrysanthemum

Herb

Glebionis coronaria

Overview
Garland Chrysanthemum is a tender, leafy herb with finely divided, feathery foliage that reaches maturity in 30-50 days. Also known as shungiku or edible chrysanthemum, this heirloom variety produces delicate, deeply lobed leaves with a distinctive mild, slightly bitter flavor. The fresh, herbal notes carry subtle hints of chrysanthemum flowers, making it prized in East Asian cuisines for both raw salads and cooked applications. This versatile herb thrives in cool seasons and is remarkably easy to grow, tolerating partial shade while preferring rich, well-draining soil enriched with organic matter.
Planting
Direct sow in early spring or fall. Successive plantings every 2-3 weeks for continuous harvest.
Growing
Sun: partial. Water: high. Soil pH: 6–7. Space plants 4" apart. Germination: 7-14.
Pests & diseases
Common pests: Aphids, flea beetles, leaf miners. Common diseases: Damping off, downy mildew in cool, wet conditions.