Edible Chrysanthemum - Shungiku - Garland (Glebionis coronaria)

Shungiku – Garland Chrysanthemum (Glebionis coronaria)

Also known as edible chrysanthemum or crown daisy, Glebionis coronaria is native to the Mediterranean region. However, it spread to East Asia centuries ago, where it became an important leafy vegetable and remains a staple ingredient in many traditional dishes.

In Japan, it is known as shungiku or kikuna and has been enjoyed since the Muromachi period. It is equally popular in China, where it is called Tong Hao, and in Korea, where it is known as ssukgat. Its aromatic leaves, with their distinctive pleasantly bitter flavor, are rich in vitamins and minerals and are an essential ingredient in classic Japanese hot-pot dishes such as nabemono and sukiyaki.

Although still relatively uncommon in Italy, Shungiku is highly prized by top chefs for both its flavorful leaves and its edible flowers.

Growing

Shungiku is exceptionally easy to grow, behaving almost like a wild plant. It prefers cool weather and does not tolerate intense summer heat, which quickly causes it to bolt.

While it can withstand light frosts, it should be protected from severe freezing. In cooler regions, sow from March to April and again from August to September. In warmer climates or coastal areas with mild winters, sowing can continue until November.

The leaves can be harvested throughout the early stages of growth. For a prolonged harvest, pinch out the main growing tip first to encourage the development of side shoots, which will produce a greater number of tender leaves.

As temperatures rise, the plants begin to flower. At this stage, the leaves become tougher and considerably more bitter, marking the end of the leaf harvest. The flowers, however, are also edible, offering a strong, distinctive flavor while adding beautiful color and elegance to salads and other dishes.

After flowering, the plants produce seeds. Harvest them gradually as the achenes mature and dry on the plant.

An excellent choice for gardeners looking to introduce new flavors to the kitchen and for growers supplying high-end restaurants.