Chrysanthemum seeds Tung Ho seed

LATIN NAME: CHRYSANTHEMUM CORONARIUM

COMMON NAME: Garland Chrysanthemum

The garland chrysanthemum garlands the upright, cool-season annual with the deeply divided, aromatic leaves and the many daisy-like flowers in the soft yellows and the whites with the yellow centres that open through the cool months, the blooms garlanding the leafy plants, the small, ribbed achenes following. The plant grows quickly and crops through the cool season. It likes the sun, and the rich, moist, well-drained soil.

Scientific Research & Plant Biotechnology

The edible young leaves of the garland chrysanthemum give it a recognised place in the research on the leafy vegetable crops of the daisy family, and the coronarium species appears in the studies of the cool-season salad greens and the leaf chemistry. The work looks at the way the plant crops through the cool months, the tender shoots, and the seed biology. The food scientists value the leaves, and the growers of the oriental vegetable greens keep the species in their catalogues.

Ecological & Economic Value & Wide Applications

In the cool kitchen garden, the garland chrysanthemum garlands the cool-season garden with the leafy greens and the yellow flowers. The young shoots and the leaves serve the stir-fries, the soups and the salads for the ages, the yellow flowers feed the early bees, and the plant crops quickly. It grows well in the rich, moist, well-drained, sunny ground. Leafy, quick and tasty.

To grow the Garland Chrysanthemum from seed, sow the seeds into the fine, shallow drills of the prepared bed, then cover them very lightly, keep the bed cool and moist, and the seedlings pop up within a week or two.

Keep the bed cool and moist, and thin the seedlings to the roomy spacing. The garland blooms come within the season. Plant the young greens in the rich, cool ground, and the garland blooms will open through the season.

Leaves are serrated, thick and dark green.
The plant tends to spread and is a high yielder.
This variety is very popular in Japan for using in Sukiyak and Yosenabe.

This vegetable grows very well in mild or slightly cold climates, but will go quickly into prematured flowering in warm summer conditions. Sow seeds in early spring and fall. Young leaves and stems are used for flavoring the soup and stir-fry.