Shungiku Seeds
CULINARY GREEN · 2027 VARIETY · 10+ SEEDS · Shungiku Seeds Shungiku, also called edible chrysanthemum, makes tender aromatic greens with a floral, herbal bite. Pick young leaves for salads and garnish, or cook them briefly in soups and ...
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- 2027
CULINARY GREEN · 2027 VARIETY · 10+ SEEDS
Shungiku Seeds
Shungiku, also called edible chrysanthemum, makes tender aromatic greens with a floral, herbal bite. Pick young leaves for salads and garnish, or cook them briefly in soups and hot pots.
In The Kitchen
Add young leaves to salads, hot pot, noodle soups, stir-fries, and rice bowls. Cook briefly to keep the fragrance and tender texture.
Growing Notes
- Sow in cool weather in fertile, evenly moist soil.
- Succession sow for a continuous harvest.
- Pinch young tips to encourage branching.
- Harvest before flowering for the best eating quality.
Packet: 10+ seeds. Also known as edible chrysanthemum or chrysanthemum greens.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.