Edible Chrysanthemum (also known as Tong Ho in China or Shungiku in Japan) is a popular annual leafy green in East Asia. It produces finely cut green leaves and tender stems with a slightly aromatic, sweet taste, reminiscent of chrysanthemum. Its daisy-like yellow flowers are also edible and add a beautiful decorative touch to dishes.

As a cool-season crop, edible chrysanthemum is easy to grow and thrives in mild temperatures. Young leaves are tender and delicate, while older leaves develop a more pronounced, herbaceous flavor. It is an essential ingredient in Japanese, Chinese, Korean, and Vietnamese cuisines, ideal for fresh salads, stir-fries, soups, and Asian hot pots.

Where to Grow Edible Chrysanthemum?
This plant grows well in zones 3 to 9, in full sun to partial shade, in nutrient-rich, well-drained soil. It is perfectly suited for vegetable gardens, raised beds, and container growing, making it an excellent choice for urban and home gardens.

History and Traditional Uses
Originally from the Mediterranean regions, Europe, and Northern Asia, edible chrysanthemum has been cultivated for centuries and is now widely distributed in East Asia. Traditionally, it has been used as a nutritious vegetable and medicinal plant, known for supporting eye health, digestion, and overall vitality. It remains a staple ingredient in many Asian cuisines today.

Canadian Zone Information

• Zones 8–9: Sow in autumn or early spring for continuous harvests.
• Zones 5–7: Direct sow in early spring after the last frost; prefer partial shade in summer.
• Zones 3–4: Start indoors then transplant after all risk of frost.

How to Grow and Harvest Edible Chrysanthemum

• Sowing: Sow seeds 0.5 cm (1/4 in) deep, spacing plants 15 to 20 cm (6 to 8 in) apart.
• Watering: Keep the soil evenly moist without overwatering.
• Fertilization: Apply a nitrogen-rich fertilizer when plants reach 10 cm (4 in) to promote leaf growth.
• Harvesting: Pick young leaves after about 30 days for optimal flavor; older leaves become more bitter. Cut stems 2–3 cm (1 in) from the ground to encourage a second harvest.
• Reseeding: Allow a few plants to flower to encourage natural reseeding.

Tips for Seed Harvesting

• Allow to go to seed: Keep some plants until seed heads form.
• Harvest: Pick when flowers are dry and brown, before natural dispersal.
• Drying and cleaning: Separate seeds and dry them completely on a clean surface.
• Storage: Store in an airtight container, in a cool, dark place; viability up to 3 years.

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Islands Organics Producers Association (Certificate No. 1962)