Jan–MarApr–JunJul–SepOct–Dec
Planting
Days to maturity
Seasonal yields
Sow indoors · Direct sow · Transplant outdoors
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Plant · P-330
Shungiku
Glebionis coronaria
Shungiku, or garland chrysanthemum, is a leafy green grown for its young shoots and stems, cooked or raw, in a cut-and-come-again harvest ready about 35 days after sowing. In warm weather it turns bitter fast - anything above about 77 F pushes it toward bolting - so it is really a fall-through-spring crop, sown once as the weather cools and again as it warms back up, then pulled rather than nursed once the first hot spell hits. The flower petals are a lesser-known second harvest, eaten raw or blanched into salads with the bitter center skipped - reason enough to let a few plants bolt each spring instead of pulling every one.
Record at a glance
Growing profile
- Sun
- Full Sun · Partial Sun
- USDA zone
- USDA 3–10
- Soil
- Loam
- Moisture
- Moderate
Vertical layer
Herbaceous- Soil pH
- 5.2–7.5
- Plant type
- Annual
- Mature height
- 18–24 in
- Mature spread
- 4–20 in
- Plant spacing
- 6–8 in
- Root type
- Fibrous-shallow
- Spread pattern
- Seed
Keep exploring
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Vigna angularis (Willd.) Ohwi & H.Ohashi
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African Eggplant
Solanum aethiopicum
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Alsike Clover
Trifolium hybridum
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Amaranth Greens
Amaranthus tricolor
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Anise Hyssop
Agastache foeniculum
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Apple Mint
Mentha suaveolens
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The deeper layer
Plan what comes next.
- Primary
- Locked ecological function
- Secondary
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- Byproduct
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Behind the record
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