Komi Shungiku (Edible Chrysanthemum)
Chrysanthemum coronarium
Seeds per pack ~ 180-200
Germination: 74% Packed for 2024
Komi shungiku refers to Edible Chrysanthemum Greens, also known as Shungiku in Japanese. It's a leafy green vegetable commonly used in East Asian cuisines. It's a fast-growing and versatile green, valued for its flavor, texture, and aesthetic appeal in gardens and dishes alike! With its delicious mild floral flavor, shungiku is something between an herb and a vegetable; add it to stir fry, beans, omelets, soups – just about anything. Smaller leaves make a good all-weather salad green. Frost-resistant to some degree, its quality is best during cool weather. Added bonus: pretty pale yellow daisy-like flowers that beneficial insects love.
Characteristics: Komi Shungiku has bright green, serrated, and tender leaves, giving it a distinctive and decorative look. The stems are typically thin and crisp. It has a unique, slightly bitter, and aromatic taste with herbaceous and floral undertones. This annual plant grows quickly, reaching about 30-50 cm (12-20 inches) in height, and produces yellow daisy-like flowers if left to bloom.
Culinary Uses: In Japanese cuisine Shungiku is used in hot pots (like sukiyaki and shabu-shabu) or as a garnish. Its flavor complements rich, savory broths. Chinese and Korean dishes often have Shungiku added to soups, stir-fries, or used fresh in salads. Both leaves and tender stems are edible, though leaves are preferred for their texture and flavor.
Growing Tips: Shungiku thrives in cool to moderate temperatures (spring and fall are ideal). Prefers well-drained, nutrient-rich soil. Plant in full sun to partial shade. Keep the soil consistently moist but not waterlogged. Harvest young leaves regularly to encourage more growth and prevent bolting.
