How to Grow Shungiku
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Shungiku
Chrysanthemum coronarium
vegetableShungiku is a leafy green vegetable popular in Asian cuisine, prized for its distinctive chrysanthemum-like leaves and pleasantly bitter, peppery flavor. Also known as edible chrysanthemum or crown daisy, it grows quickly and can be harvested at various stages from tender microgreens to mature plants. The flowers are also edible and add ornamental appeal to the garden.
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Example Shungiku timeline · Pittsburgh, PA (Zone 6b)
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Plant Shungiku
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 Shungiku
Around May 17≈ 30 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Shungiku dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 4-9; cool-season crop that prefers spring and fall
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Get my Shungiku timeline →Growth Stages
Seedling
10-14 daysTiny oval cotyledons emerge within 7-10 days. First true leaves are lobed and resemble miniature chrysanthemum foliage.
Keep soil evenly moist. Thin seedlings to proper spacing once they have true leaves. Provide bright light to prevent leggy growth.
Vegetative Growth
15-25 daysPlant develops multiple stems with deeply lobed, feathery leaves. Foliage is vibrant green and becomes increasingly bushy with each harvest.
Pinch or cut off young leaves regularly to encourage bushier growth. Apply balanced fertilizer every 2 weeks. Water consistently and maintain cool soil temperature.
Pre-flowering
7-10 daysPlants begin to elongate and develop flower buds at stem tips. Leaves may become slightly tougher as the plant prepares to flower.
Continue harvesting leaves to delay bolting. In hot weather, shade cloth may help extend harvest period. Reduce watering slightly if you notice bolting accelerating.
Flowering
10-21 daysYellow or white daisy-like flowers bloom at stem tips. Leaves become smaller and more bitter as energy shifts to seed production.
Harvest flowers for salads and garnish if desired. Continue harvesting tender leaves for best flavor. Plants become less productive at this stage.
Seed Production
14-21 daysFlowers fade and seed heads develop. Plant energy is focused on seed maturation rather than leaf production.
Allow a few plants to go to seed if you want to save seed for next season. Otherwise, pull and compost plants, or plant new succession crops.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with strong water jet; use neem oil or insecticidal soap. Introduce ladybugs or lacewings.
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Use row covers on young plants. Apply neem oil or kaolin clay spray. Remove affected leaves.
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Increase humidity and water regularly. Spray with neem oil or miticide. Remove heavily infested leaves.
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Use yellow sticky traps. Spray with neem oil or insecticidal soap weekly. Encourage beneficial insects.
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and
Handpick at dawn/dusk. Use beer traps or copper barriers. Encourage ground beetles and toads.
Uses
Asian Salads & Cooking
CulinaryShungiku is a staple in Japanese, Chinese, and Korean cuisine. Young tender leaves are used raw in salads with a distinctive peppery, slightly bitter taste, while mature leaves are traditionally cooked in sukiyaki, hot pots, stir-fries, and soups. [source]
Edible Flowers & Garnish
CulinaryThe bright yellow or white daisy-like flowers are completely edible and add visual appeal to salads, sushi, and plated dishes. Flowers have a milder flavor than the leaves and make attractive garnishes. [source]
Traditional Medicine & Anti-inflammatory Properties
MedicinalIn Asian traditional medicine, shungiku has been used to promote digestion, reduce inflammation, and support respiratory health. The plant contains antioxidants and compounds that may help with circulation. [source]
Nutritional Value
HouseholdShungiku is low in calories but rich in vitamins A, C, and K, as well as calcium, iron, and potassium. Regular consumption supports eye health, immune function, and bone strength. [source]
Pollinator Support
WildlifeWhen allowed to flower, shungiku attracts bees, butterflies, and other beneficial pollinators, supporting garden biodiversity and ecosystem health. [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 plants are 6-8 inches tall, typically 25-35 days after sowing. Pinch or cut leaves from the top to encourage branching and continuous production. Harvest in the morning for best flavor and crispness. Young, tender leaves are milder; older leaves are more bitter. Entire stems can be cut 1-2 inches above soil for larger harvests. Continue harvesting until plants bolt (flower). Cut entire flowering stems for edible flowers.
Fun Facts
- 🌱 Shungiku is called 'tung ho' in Chinese and 'ssukgat' in Korean, with each culture having its own culinary traditions for this versatile green.
- 🌱 The plant is technically a variety of chrysanthemum bred for leaf production rather than flowers, making it an unusual edible ornamental that can beautify gardens while providing food.
- 🌱 Shungiku germinates and grows remarkably fast—some tender leaves can be harvested within just 20-25 days of sowing, making it one of the quickest-growing Asian greens.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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