Shungiku Edible Chrysanthemum

An aromatic green from chrysanthemums. Baby leaves provide a flavorful addition to salad greens, yellow and white edible flowers will appear if grown out.

Seed anytime from March to Sept. (staggered plantings will yield a continuous harvest). Full sun to partial shade, best in cooler weather. Sprinkle seeds in a row or block and lightly cover. To harvest greens, cut with scissors 2-5cm from the ground; greens will grow back for a second harvest. 25 days from sowing to maturity.

Certified organic in British Columbia. IOPA # 1606, 1105, 1920.