Glebionis coronaria
Salad chrysanthemum
Common names: Shungiku, Edible chrysanthemum, Crown wildflower
Photo: Retama · CC BY-SA 3.0 · Source
This description was machine-translated.
Description
Salad chrysanthemum (Glebionis coronaria) is a leafy vegetable from Asian cuisine, with a flavor between herbs and mildly bitter chrysanthemum. It tolerates cool temperatures and grows best in spring and autumn when temperatures remain mild. It should not be confused with ornamental garden chrysanthemum; the salad variety is a distinct, edible cultivar. Its delicate, serrated leaves are suitable raw in salads, lightly steamed, or sautéed, as commonly used in many East Asian dishes.
Care instructions
Salad chrysanthemum prefers a semi‑shaded to sunny spot with evenly moist, humus‑rich soil. Water regularly, especially during heat, to keep the leaves tender and mild in flavor. Harvest continuously from the outer leaves or cut the entire plant 5–8 cm above the soil, after which it will regrow. In dry, hot conditions it will bolt quickly; a shadier location in midsummer delays flowering. A loose, well‑drained soil keeps roots healthy and prevents rot.
Soil & site
Soil pH
Soil type
humus-rich, moist, nutrient-rich, well-drained
Feeding
Medium feeder
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