Chrysanthemum Greens
An aromatic Asian green also known as shungiku or garland chrysanthemum, with distinctively fragrant, serrated leaves.
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Meet Chrysanthemum Greens
An aromatic Asian green also known as shungiku or garland chrysanthemum, with distinctively fragrant, serrated leaves. Young leaves have a mild, herbal flavor while mature leaves become more pungent and slightly bitter. Essential in Japanese sukiyaki hot pot and Korean namul side dishes. Harvest frequently by cutting stems above the lowest leaves to encourage regrowth and delay flowering.
When to plant Chrysanthemum Greens
Direct sow seeds one-quarter inch deep from spring through fall. Germination takes 7 to 14 days at 55 to 70 degrees Fahrenheit. Keep soil consistently moist during germination. Thin seedlings to 4 to 6 inches apart. For early spring starts, sow indoors in cell trays 4 weeks before last frost at 60 to 65 degrees. Successive sowings every 3 weeks ensure a continuous supply.
Your Chrysanthemum Greens Year
Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1
Sow Chrysanthemum Greens Mar – Apr, Sep – Oct, pick May – Jun, Oct – Nov. Set your climate below and every date on this plate re-times itself.
How to grow Chrysanthemum Greens
Chrysanthemum greens, known as shungiku or tong ho, are edible-leaved chrysanthemums with a distinctive aromatic flavor prized in East Asian cuisine. Direct sow seeds one-quarter inch deep from spring through fall, spacing 4 to 6 inches apart in rows 12 inches apart. Seeds germinate in 7 to 14 days at 55 to 70 degrees Fahrenheit.
These greens prefer cool weather and perform best in spring and fall. In hot weather, they bolt quickly and develop a stronger, sometimes bitter flavor. Provide partial shade and consistent moisture during warmer months to extend the harvest season.
Harvest young leaves and shoot tips starting at 4 to 6 inches tall for the mildest flavor. Regular cutting encourages bushy regrowth and delays flowering. Plants left to bloom produce attractive yellow or white daisy-like flowers that are also edible. Fertilize lightly every 2 weeks with nitrogen-rich feed for lush, tender growth.
72 plants fit a 4 × 8 ft bed
Each Chrysanthemum Greens wants 20 cm of elbow room. The planner keeps that spacing for you — every plant, every bed.
Chrysanthemum Greens's best neighbours
Chrysanthemum greens grow well alongside other Asian vegetables like bok choy, mizuna, and daikon. Their aromatic foliage may help repel some pest insects. Plant in partial shade of taller crops during summer months. Avoid planting near other strongly flavored herbs that may compete for aromatic space in companion planting schemes.
Carrot belongs beside it.
Old growers' knowledge, checked against Chrysanthemum Greens's real companion table below — test any plant you're growing.
Related growing guides
Feed it well
Chrysanthemum greens grow well in average to fertile, well-drained soil with a pH between 6.0 and 7.0. Work in 1 to 2 inches of compost before sowing. Apply light nitrogen-rich fertilizer every 2 weeks for lush growth. Avoid heavy fertilization which can produce overly soft, leggy growth. Container growing is very successful with regular liquid feeding.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Germination
Tiny seeds are surface-sown or barely covered with a thin layer of fine soil. Germination occurs in 5-10 days when soil temperatures are between 15-20°C (59-68°F). The seeds need consistent moisture and light to germinate — do not bury them deeply. Small, rounded cotyledons appear first, pale green and delicate.
Seedling Establishment
True leaves develop with their characteristic deeply serrated, almost feathery appearance. The aromatic fragrance becomes noticeable when leaves are brushed. Seedlings grow in a compact rosette and develop a shallow but fibrous root system. Growth is steady in cool conditions but slows in heat.
Leafy Growth
Plants produce abundant deeply lobed, aromatic foliage in a bushy rosette. Leaves are bright to medium green with a distinctive chrysanthemum scent. This is the prime eating stage — leaves are most tender and flavorful before any flower stems appear. Plants reach 20-30 cm in height.
Pre-Bolting
The central stem begins to elongate as the plant prepares to flower. Leaves become slightly more pungent and the stems toughen at the base. Upper leaves and growing tips remain tender and edible. This stage arrives faster in warm temperatures and long days.
Flowering
The plant sends up sturdy flower stalks topped with cheerful yellow or yellow-and-white daisy-like flowers, 3-5 cm across. The flowers are edible with a mild, slightly sweet chrysanthemum flavor. Leaf quality declines as the plant directs energy to reproduction, though young side shoots remain usable.
Seed Setting
Flowers fade and form seed heads containing numerous small, elongated seeds. The plant dries down naturally as seeds mature. Each flower head produces dozens of viable seeds. Plants left to self-sow may produce volunteer seedlings in the following cool season.
Press seeds gently onto moist soil and cover with no more than 3mm of fine vermiculite. Keep the surface consistently moist with a mist sprayer — the tiny seeds dry out quickly. A shade cloth can help retain moisture in warm weather.
Caring for Chrysanthemum Greens month by month
What to do each month for your Chrysanthemum Greens
July
You are hereToo hot for productive growth in most regions. Plan fall succession sowings and prepare beds. In cool-summer areas, continue harvesting and sowing. Save seeds from dried flower heads for autumn planting.
Know exactly what to do in your garden — every month
One email at the start of each month: what to sow, plant, and tackle right now — for your Chrysanthemum Greens and everything growing around it. Plus a short starter course that helps you dodge the classic mistakes.
- What to do, right now
- Matched to your season
- Starter course included
Harvesting Chrysanthemum Greens
Begin harvesting chrysanthemum greens when plants are 4 to 6 inches tall, about 30 to 45 days after sowing. Cut the top 3 to 4 inches of the growing shoot to encourage branching. Young leaves have the mildest, most pleasant flavor. For baby greens, harvest entire plants at 3 inches tall. The flowers are also edible and make an attractive garnish. Harvest before full flowering for the best leaf quality.
assuming you sow when the window opens — set your real date
Pick Chrysanthemum Greens promptly and the plant keeps producing.
Storage & Preservation
Fresh chrysanthemum greens are highly perishable and should be used within 2 to 3 days. Store in the refrigerator in a damp paper towel inside a sealed bag. The greens do not freeze well as they lose their distinctive aromatic quality. Use fresh for the best culinary experience. Dry the flowers for herbal tea use.
What goes wrong — and the fix
Aphids
PestSmall insects clustering on young shoot tips and flower buds, causing curled and distorted growth.
Leaf Spot
DiseaseBrown or black circular spots on leaves that may enlarge and cause leaf drop.
Slugs
PestIrregular holes in leaves and slimy trails, damage worst in cool damp conditions.
Troubleshooting Common Problems
Rapid bolting in hot weather is the main challenge, causing leaves to become intensely flavored and bitter. The strong aromatic flavor is an acquired taste that not all gardeners enjoy initially. Seeds can be slow to germinate and may require consistent moisture. Overcrowding produces spindly plants with poor leaf quality. Self-seeding can become weedy if flowers are allowed to set seed.
Growing Tips
- Sow seeds shallowly — chrysanthemum greens seeds need light to germinate reliably. Press them gently onto moist soil and cover with no more than 3mm of fine vermiculite or sifted compost. Burying them even 1cm deep can dramatically reduce germination rates.
- Embrace succession sowing as your primary strategy. Sow a short row every 2-3 weeks from early spring through late autumn, skipping midsummer heat. This provides a continuous supply and avoids the disappointment of an entire crop bolting simultaneously.
- Harvest using cut-and-come-again methods for maximum yield. Snip outer leaves and tender stem tips at 15-20 cm tall, leaving the growing center intact. Each plant can be harvested 3-5 times before it begins to bolt, greatly extending productivity.
- Provide afternoon shade in warm weather using shade cloth, taller companion plants, or strategic bed placement on the east side of a fence or building. Even a few degrees of cooling delays bolting by days or weeks and keeps leaves tender and mild-flavored.
- Grow chrysanthemum greens as an intercrop between slow-maturing vegetables like tomatoes, peppers, or brassicas. The greens mature quickly, use space efficiently, and can be harvested before the larger plants need the room.
- Water consistently but gently — the shallow root system dries out quickly, and overhead watering can flatten delicate seedlings. Drip irrigation or a fine mist works best. Mulch lightly to conserve soil moisture once plants are established.
- Pinch out the central growing tip when the plant reaches 20 cm tall to encourage bushy side branching and delay flowering. This single action can extend the harvest window by 2-3 weeks and produce a stockier, more productive plant.
- Allow a few plants to flower and set seed at the end of each growing season. Chrysanthemum greens self-sow reliably in many climates, and you may find volunteer seedlings appearing in autumn or early spring — free plants with zero effort.
Pick your Chrysanthemum Greens
Small Leaf Shungiku
Finely divided, feathery leaves with a mild aromatic flavor, popular in Japanese cuisine.
Large Leaf Tong Ho
Broader, flatter leaves with a more robust flavor, preferred in Chinese cooking.
Tiger Ear
A variety with rounded, tiger-ear shaped leaves and milder flavor than other types.
Chrysanthemum greens are a specialty item at Asian grocery stores, typically priced at $3-6 per bunch (about 200g), and are rarely found at mainstream supermarkets. A single packet of seeds ($2-4) can produce dozens of plants across multiple succession sowings, easily yielding 5-10 kg of greens per season — equivalent to $75-300 worth of store-bought shungiku. Since the greens are highly perishable and often arrive wilted at stores, homegrown chrysanthemum greens harvested minutes before cooking are incomparably superior in freshness and flavor.
Quick recipes
Sesame Garlic Chrysanthemum Greens Stir-Fry
10 minThe quintessential East Asian preparation — chrysanthemum greens flash-cooked with garlic and finished with toasted sesame oil. The brief cooking time preserves the herbal aroma and keeps the leaves vibrant green with a pleasant, slightly bitter edge.
7 ingredients
Shungiku Hot Pot (Sukiyaki Style)
25 minChrysanthemum greens are the signature green in Japanese sukiyaki and shabu-shabu hot pots, added at the last moment to wilt gently in the simmering broth. Their herbal fragrance perfumes the entire pot and balances rich meat flavors.
10 ingredientsChrysanthemum Greens Namul (Korean Side Dish)
15 minA classic Korean banchan where chrysanthemum greens are blanched briefly, then tossed in a nutty, garlicky sesame dressing. Served chilled as a refreshing side dish alongside rice and other banchan. The blanching tames the bitterness while preserving the floral aroma.
7 ingredientsCulinary Uses
Chrysanthemum greens have a unique aromatic, slightly bitter flavor essential to Japanese sukiyaki and shabu-shabu hot pots. Add to soups at the last moment to preserve their delicate texture. Stir-fry briefly with garlic and sesame oil. Use young leaves in salads for an unusual aromatic note. The petals of the flowers can be scattered over salads or steeped as tea.
What's inside
Health Benefits
- Exceptionally high in beta-carotene and vitamin A (68% DV per 100g), supporting eye health, immune function, and healthy skin cell turnover — one of the richest leafy green sources of this essential nutrient.
- Contains chlorogenic acid and other polyphenols with demonstrated antioxidant and anti-inflammatory properties that may help protect against chronic diseases including cardiovascular disease and certain cancers.
- Outstanding source of folate (44% DV per 100g), essential for DNA synthesis, red blood cell formation, and neural tube development during pregnancy — making chrysanthemum greens particularly valuable in prenatal diets.
- Rich in potassium (16% DV per 100g) which supports healthy blood pressure regulation, proper heart rhythm, and balanced electrolyte levels — especially beneficial for people on modern high-sodium diets.
- Provides bioavailable calcium (12% DV) and iron (15% DV) from a plant source, making chrysanthemum greens a valuable mineral-dense green for vegetarians, vegans, and those seeking dairy-free calcium sources.
- The aromatic volatile compounds, including alpha-pinene and camphor, have been studied for mild calming and digestive-soothing properties — traditional Asian medicine has long used chrysanthemum greens to support digestion and reduce internal inflammation.
Where Chrysanthemum Greens comes from
Chrysanthemum greens (Glebionis coronaria, formerly Chrysanthemum coronarium) are native to the Mediterranean basin, where they still grow wild as field weeds from Portugal to Turkey and across North Africa. The species likely traveled eastward along ancient Silk Road trade routes, reaching China well over a thousand years ago. It was in East Asia that this Mediterranean wildflower was transformed from a common weed into one of the most important leafy vegetables in the region's culinary traditions.
In China, chrysanthemum greens (tong hao) have been cultivated as a vegetable since at least the Tang Dynasty (618-907 CE) and appear in some of the oldest surviving Chinese agricultural texts. From China, the plant spread to Japan, where it became known as shungiku and established itself as an essential ingredient in hot pot dishes like sukiyaki and shabu-shabu. Korean cuisine embraced the green as ssukgat, serving it blanched as banchan (side dishes) and in soups and stews. Across Southeast Asia, chrysanthemum greens found their way into Vietnamese, Thai, and Malay kitchens, particularly in soups and stir-fries.
What makes chrysanthemum greens remarkable is their dual identity across cultures. In the Mediterranean, they remained a wild plant or minor potherb, occasionally eaten but never systematically cultivated. In East Asia, they became a commercial crop grown on thousands of hectares, sold in every market, and featured prominently in some of the region's most iconic dishes. Today, chrysanthemum greens are gaining popularity in Western countries through Asian grocery stores and adventurous home gardeners who appreciate their unique herbal flavor, fast growth, and cool-weather tolerance. They are increasingly recognized as a nutritional powerhouse, exceptionally rich in beta-carotene, potassium, and folate.
Chrysanthemum Greens: did you know?
Fascinating facts about Chrysanthemum Greens
Chrysanthemum greens (Glebionis coronaria) are the edible leaves of a species closely related to ornamental chrysanthemums — in East Asia, the same plant is grown in vegetable gardens for food and in flower beds for decoration, depending on when you harvest it.
Chrysanthemum Greens questions, answered
When should I plant Chrysanthemum Greens?
What are good companion plants for Chrysanthemum Greens?
What hardiness zones can Chrysanthemum Greens grow in?
How much sun does Chrysanthemum Greens need?
How far apart should I space Chrysanthemum Greens?
What pests and diseases affect Chrysanthemum Greens?
How do I store Chrysanthemum Greens after harvest?
What are the best Chrysanthemum Greens varieties to grow?
What soil does Chrysanthemum Greens need?
Why do my chrysanthemum greens taste very bitter?
Can I eat chrysanthemum greens raw in salads?
Are chrysanthemum greens the same as ornamental chrysanthemums?
How do I prevent chrysanthemum greens from bolting too quickly?
Can chrysanthemum greens survive frost and grow in winter?
What is the best way to store harvested chrysanthemum greens?
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