How to Grow Shingiku Japanese Green
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Shingiku Japanese Green
Chrysanthemum coronarium
vegetableShingiku, also known as Japanese greens or edible chrysanthemum, is a leafy vegetable prized in Asian cuisine for its tender, aromatic leaves and mild peppery flavor. The plant produces feathery, deeply lobed foliage that can be harvested continuously throughout the growing season. It's quick-growing, cold-hardy, and relatively pest-resistant, making it an excellent choice for both beginning and experienced gardeners.
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Example Shingiku Japanese Green timeline · Pittsburgh, PA (Zone 6b)
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Plant Shingiku Japanese Green
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Shingiku Japanese Green
Around May 17≈ 30 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 3-9; prefers cooler seasons and can tolerate frost
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Seedling
7-10 daysTiny seedlings emerge with fine cotyledons and true leaves begin appearing. Foliage is delicate and light green.
Keep soil consistently moist. Provide bright light to prevent leggy growth. Thin seedlings to proper spacing once they have 2-3 true leaves.
Vegetative Growth
15-25 daysPlant develops multiple stems with feathery, deeply lobed leaves. Foliage becomes thicker and bushier with each passing week.
Begin light harvesting of outer leaves once plant has 6-8 leaves. Water consistently and fertilize every 2-3 weeks with balanced fertilizer. Pinch back growing tips to encourage bushiness.
Peak Harvest
20-30 daysPlant is full and lush with abundant tender leaves ready for harvest. Foliage is bright green with characteristic aromatic scent.
Harvest frequently (every 3-5 days) to promote continuous leaf production and prevent flowering. Remove outer leaves first, working from bottom up.
Bolting/Flowering
Variable; occurs in warm weather or after extended growth periodIf not harvested regularly, plant sends up flowering stems with small yellow or white chrysanthemum-like flowers.
Once flowering begins, quality and flavor of leaves decline. Remove flowers if you want to continue harvesting leaves, or allow flowering to complete seed cycle.
Seed Production
30-40 days after flowering beginsFlowers develop into small seed heads. Foliage becomes coarser and less palatable.
Allow a few plants to complete flowering if you wish to collect seeds for next season. Leave seed heads on plant until fully dry before harvesting.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with strong water stream to dislodge, use insecticidal soap, or introduce ladybugs for biological control
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Use yellow sticky traps, spray with neem oil, or apply insecticidal soap every 7 days
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Use row covers to protect young plants, dust with diatomaceous earth, or spray with spinosad
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Remove affected leaves, use row covers on seedlings, or apply spinosad if infestation is severe
Uses
Asian stir-fries and hot pots
CulinaryShingiku is a traditional ingredient in Japanese sukiyaki and hot pot dishes where the tender leaves are quickly cooked in simmering broth. The aromatic foliage provides a distinctive peppery, slightly nutty flavor that complements meat and vegetable broths. [source]
Fresh salads and garnish
CulinaryYoung, tender leaves can be eaten raw in salads or used as a decorative, edible garnish on various dishes. The delicate foliage adds visual interest and a subtle peppery note to fresh preparations. [source]
Traditional herbal tea
MedicinalIn traditional Asian medicine, shingiku leaves are brewed into a mild tea believed to aid digestion and promote overall wellness. The aromatic leaves possess mild antimicrobial properties. [source]
Fragrant kitchen seasoning
HouseholdThe aromatic leaves can be dried and stored for use as a culinary herb that adds distinctive flavor to soups, rice dishes, and stews throughout the year. [source]
Pollinator attraction
WildlifeWhen allowed to flower, shingiku produces bright yellow or white chrysanthemum blossoms that attract bees, butterflies, and other beneficial pollinators to the garden. [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 outer leaves when plant has 6-8 leaves (typically 25-30 days after planting). Pinch or cut leaves 1-2 inches above soil level, removing from the outside in. Harvest frequently every 3-5 days to encourage continuous production and prevent flowering. Young, tender leaves are most flavorful. Leaves are best used fresh immediately after harvest but can be refrigerated in a plastic bag for up to 5 days.
Fun Facts
- 🌱 Shingiku is also called 'tung ho' or 'Japanese greens' and is particularly popular in Japanese, Chinese, and Korean cuisines, where it has been cultivated for centuries.
- 🌱 Unlike many chrysanthemums, this variety is bred specifically for consumption of its foliage rather than its flowers, though the flowers are edible and decorative.
- 🌱 Shingiku is exceptionally fast-growing and cold-hardy, making it ideal for fall and winter gardens in temperate climates where many other leafy greens struggle.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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