Shungiku Garland Round Leaf (Edible Chrysanthemum)
Glebionis cornonaria
Seeds per packet ~ 100
Germination: 50 % (November 2024) Packed for 2025
Origins and History
Shungiku, also known as Garland Chrysanthemum, Crown Daisy, or Edible Chrysanthemum, has deep cultural roots across Asia and the Mediterranean. The plant originates in the Mediterranean basin, where it grew wild and was appreciated as both a medicinal and culinary herb. Over centuries, it traveled eastward and became especially significant in Japan, China, and Korea. In Japan it is called Shungiku, meaning “spring chrysanthemum”) and has been cherished for centuries in soups and hot pot dishes. The “Round Leaf” heirloom variety is notable for its smooth, broad leaves compared to the more common serrated-leaf types, and it has been carefully preserved by seedkeepers for its tender texture and mild flavor.
Appearance and Characteristics
This heirloom variety produces lush green, rounded leaves that are more oval and less jagged than the typical serrated-leaf shungiku. The plants grow to about 12–24 inches tall, branching freely with soft stems. As a member of the daisy family, it eventually sends up cheerful yellow, daisy-like flowers if allowed to mature, adding both ornamental beauty and pollinator value to the garden. The rounded leaves are tender, succulent, and mild compared to the spicier or more pungent serrated types.
Culinary Uses
Round Leaf Shungiku is highly prized in East Asian cuisines for its mild, slightly grassy, and faintly chrysanthemum-like flavor. In Japan it is a classic ingredient in nabemono hot pots, sukiyaki, and miso soup. In China, it is stir-fried with garlic or added to dumplings and soups. Korean cuisine uses it in stews (jjigae) and as a garnish for noodle dishes. Because the round-leaf variety is less bitter than its serrated cousin, it is excellent raw in salads or lightly blanched as a delicate side vegetable. The flowers are also edible and can be used as a garnish.
Growing Tips
Shungiku is a cool-season leafy green that thrives in USDA Zones 4–10. It prefers full sun to partial shade and well-draining, fertile soil. Direct sow seeds outdoors after the last frost in spring, or in late summer for fall harvest. Sow seeds about ¼ inch deep, spaced 2–3 inches apart, then thin to 6–8 inches as plants grow. Succession planting every 2–3 weeks will ensure a steady supply of tender leaves. Shungiku grows quickly and can be harvested in as little as 30–50 days. In hotter climates, partial shade helps extend the growing season, as plants may bolt quickly in heat.
Harvesting Guidance
For the best quality, harvest young leaves and tender stems when they are about 4–6 inches tall. Regular harvesting encourages branching and prevents early flowering. Leaves are most flavorful before the plant begins to bloom. If flowers appear, pinch them back to extend leaf production—or allow some to blossom for beauty, pollinators, and seed saving. For continuous harvest, cut outer leaves and stems while leaving the central growth intact. Entire plants can also be cut at the base for bunches, especially when succession-sown.
