Garland Round Leaf Shungiku (Edible Chrysanthemum)

 Glebionis cornonaria

Seeds per packet ~ 100

Germination: 60 % Packed for 2025

The Chrysanthemum greens, also known as Garland Round-Leaved Glebionis coronaria, are a type of edible leafy green that is popular in various cuisines, particularly in Asian and Mediterranean cooking.

The leaves of Chrysanthemum greens are typically round or oval-shaped, hence the name "Round-Leaved." They have serrated edges, similar to dandelion leaves but with a smoother texture. The leaves can vary in size but are generally small to medium-sized, making them ideal for salads or garnishes. The color of Chrysanthemum greens can range from dark green to bluish-green.  The texture of Chrysanthemum greens is tender and crisp, especially when they are young and freshly harvested. As they mature, the texture may become slightly tougher, but they are still suitable for cooking.

Chrysanthemum greens have a mild, slightly bitter flavor similar to other leafy greens like arugula or endive. The bitterness is not overpowering and adds a nice contrast to salads or stir-fries. These greens are rich in vitamins and minerals, including vitamin A, vitamin C, calcium, and potassium.  They are low in calories and carbohydrates, making them a healthy addition to various dishes.

Chrysanthemum greens can be eaten raw in salads, where their fresh, slightly bitter taste complements other ingredients. They are also commonly used in stir-fries, soups, and stews, where they add flavor and nutrients to the dish. In Asian cuisines, they are often stir-fried with garlic and soy sauce or added to hot pots and noodle dishes.

Overall, Chrysanthemum greens are a versatile and nutritious ingredient that adds both flavor and visual appeal to a wide range of dishes, making them a favorite among chefs and home cooks alike.