How to Grow Chrysanthemum Greens
Wikimedia Commons
Chrysanthemum Greens
Chrysanthemum coronarium
vegetableChrysanthemum greens, also called shungiku or garland chrysanthemum, are a leafy Asian green with tender, feathery foliage and a distinctive peppery, slightly floral flavor. The edible leaves and stems are harvested young before flowering and are commonly used in Asian cuisine, particularly in Japanese, Chinese, and Korean dishes. This fast-growing cool-season crop is easy to cultivate and highly nutritious.
Looking for a specific variety?
When should you plant Chrysanthemum Greens in your zone?
Get a personalized planting timeline — when to start seeds, transplant, and harvest — based on your USDA zone and local frost dates. Free to start.
Example Chrysanthemum Greens timeline · Pittsburgh, PA (Zone 6b)
-
Plant Chrysanthemum Greens
Around Apr 17Near Pittsburgh's average last spring frost.
-
Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
-
Harvest Chrysanthemum Greens
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Chrysanthemum Greens dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-10; prefers cool seasons (spring and fall in warm climates)
Sign up free to see if Chrysanthemum Greens grows in your zone — and get a personalized planting timeline.
Get my Chrysanthemum Greens timeline →Growth Stages
Seedling
7-14 daysTiny seedlings with 2-4 cotyledons emerge within 7-10 days; very delicate with fine leaves.
Keep soil warm (60-70°F) and moist. Thin seedlings to 6-inch spacing once true leaves appear. Provide gentle light to prevent legginess.
Early Growth
10-15 daysPlants develop feathery, finely dissected true leaves arranged in a loose rosette; stems are tender and pale green.
Maintain consistent moisture and cool temperatures (55-65°F ideal). Begin light fertilizing if needed. Remove any damaged or diseased leaves.
Vegetative/Leafy Stage
15-25 daysPlant becomes bushy with abundant tender foliage; leaves are bright green, feathery, and full-flavored. No flowering yet.
This is the main harvest window. Begin harvesting outer leaves or stems when 4-6 inches tall. Pinch growing tips to encourage branching and continued leaf production. Water and fertilize regularly.
Maturity/Pre-flowering
5-10 daysPlant reaches full size with dense foliage; flower buds may begin to form (depending on temperature and day length).
Harvest aggressively to delay bolting. Remove any flower buds. If bolting begins, quality declines rapidly. In warm weather, plant may bolt quickly; cool-season planting is preferred.
Flowering
Variable; marks end of edible harvest windowYellow or white daisy-like flowers appear at stem tips; leaves become tougher, bitter, and less desirable for eating.
Once flowering begins, foliage quality declines significantly. Harvest remaining tender leaves before heavy flowering. Plants can be deadheaded to extend harvest slightly, but are generally past peak eating quality.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
-
Use row covers on young plants. Spray with neem oil or insecticidal soap. Encourage natural predators like ground beetles.
-
Spray with water to dislodge. Use neem oil, insecticidal soap, or pyrethrin-based sprays. Introduce ladybugs or parasitic wasps.
-
Yellow sticky traps. Spray with insecticidal soap or neem oil. Ensure good air circulation.
-
and
Hand-pick, especially at night. Use copper tape around beds. Offer beer traps or diatomaceous earth barriers.
-
Increase humidity and water misting. Spray with neem oil or sulfur. Remove heavily infested leaves.
Uses
Asian Cuisine & Hot Pot
CulinaryChrysanthemum greens are a staple in Japanese, Chinese, and Korean cooking, frequently added to hot pots, soups, stir-fries, and salads. Their distinctive peppery, slightly floral, and slightly bitter flavor complements both light broths and bold sauces. [source]
Fresh Salads & Raw Consumption
CulinaryYoung, tender leaves make an excellent addition to mixed green salads, offering a unique aromatic quality. They pair well with sesame-based dressings and Asian vinaigrettes. [source]
Traditional Medicine & Digestive Health
MedicinalIn Traditional Chinese Medicine, chrysanthemum greens are valued for their potential anti-inflammatory and digestive properties. They are sometimes brewed as a tea or added to herbal soups for wellness benefits. [source]
Cooking & Steaming
CulinaryStems and leaves are commonly steamed, blanched, or briefly sautéed as a side dish. The delicate foliage cooks quickly and pairs well with garlic, sesame oil, and light sauces. [source]
Nutritional Powerhouse
HouseholdChrysanthemum greens are rich in vitamins A, C, and K, as well as minerals like potassium and calcium. They are low in calories and high in antioxidants, making them a nutrient-dense addition to any diet. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting when plants are 4-6 inches tall, typically 30-40 days after sowing. Pinch off outer leaves and tender stem tips, or cut entire plants 1-2 inches above soil for regrowth. Harvest in the morning for best flavor and texture. Regular harvesting encourages bushier growth and delays bolting. Once flower buds appear, quality declines rapidly—prioritize harvest before flowering. In cool seasons (spring and fall), plants produce longer; summer crops bolt quickly and should be harvested aggressively at the earliest opportunity.
Fun Facts
- 🌱 Chrysanthemum greens (shungiku) are known as 'edible chrysanthemums' and have been cultivated in East Asia for centuries. Despite the plant's name, the edible greens are harvested before the ornamental flowers bloom, ensuring optimal flavor and tenderness.
- 🌱 The plant is also called 'garland chrysanthemum' because of its feathery, delicate foliage. In Japan, it's a year-round staple in winter hot pot (nabemono) dishes, where it wilts beautifully in hot broth.
- 🌱 Unlike many greens, chrysanthemum greens actually improve in flavor after a light frost in fall, becoming sweeter and more tender. Many Asian gardeners strategically time plantings to harvest after the first cool snap.
Gardening Terms
New to gardening? Learn about terms used in this guide:
Join 30,000 gardeners planning their gardens with LizPlants.
Get your personalized Chrysanthemum Greens planting timeline
Tell us your zip code and we'll calculate exactly when to start Chrysanthemum Greens seeds, transplant seedlings, and harvest — based on your USDA zone and local frost dates. Includes calendar reminders and printable task lists. Free to start.
Get my Chrysanthemum Greens timeline →