If you’re looking for a leafy green that grows fast, tastes great, and brings something special to your garden, look no further than garland chrysanthemum – fresh and vibrant green. This plant, also known as shungiku or chop suey greens, is a superstar in both the vegetable patch and the kitchen.
It’s incredibly easy to grow, even for beginners. The leaves have a unique, aromatic flavor that’s a bit like a mild chrysanthemum with a hint of carrot. You can start harvesting in just a few weeks. Let’s get your garden set up for success with this wonderful crop.
Garland Chrysanthemum – Fresh and Vibrant Green
This heading isn’t just a label; it’s the perfect description of what you’re growing. The goal is to produce those tender, young leaves that are bursting with life. The “fresh” comes from quick growth and frequent picking. The “vibrant green” comes from healthy soil and good sunlight. When you get it right, the plants are a beautiful sight.
Why You Should Grow Garland Chrysanthemum
There are so many reasons to give this green a spot in your garden.
- Superfast Growth: You can be harvesting baby leaves in as little as 30 days from sowing.
- Cool Season Champion: It thrives in spring and fall when other greens might bolt or struggle.
- Dual Purpose: It’s a edible plant that also produces pretty, small yellow flowers if you let it.
- Container Friendly: It grows perfectly well in pots on a patio or balcony.
- Nutrient Rich: The leaves are packed with vitamins and minerals, including potassium and beta-carotene.
Choosing the Right Spot and Soil
Garland chrysanthemum isn’t too fussy, but a good start means a better harvest. It prefers a location with full sun to light afternoon shade. In very hot climates, that bit of shade can prevent it from bolting to seed too quickly.
The soil is key for that vibrant green color. Aim for a well-draining soil that’s rich in organic matter. A few weeks before planting, mix in some finished compost or well-rotted manure. This feeds the soil and improves its texture. The ideal soil pH is slightly acidic to neutral, between 6.0 and 7.0.
Preparing Your Garden Bed
- Clear the area of weeds and debris.
- Loosen the soil to a depth of about 8-12 inches using a garden fork or tiller.
- Mix in a 2- to 3-inch layer of compost across the top.
- Rake the bed smooth, breaking up any large clumps.
Planting Your Seeds for Success
You always grow garland chrysanthemum from seed. It doesn’t transplant well from seedlings because of its taproot. The best method is direct sowing right into your prepared garden bed or container.
Timing is important. For a spring crop, sow seeds 2 to 4 weeks before your last expected frost date. For a fall crop, sow seeds in late summer, about 6 to 8 weeks before your first expected frost. The seeds germinate best in cooler soil.
Step-by-Step Sowing Guide
- Make shallow furrows in the soil, about 1/4 inch deep.
- Space the furrows 12 to 18 inches apart.
- Sprinkle the small seeds thinly along the furrow. Try not to overseed.
- Cover the seeds lightly with a fine layer of soil or compost.
- Water gently but thoroughly using a fine mist or spray setting so you don’t wash the seeds away.
- Keep the soil consistently moist until you see seedlings, which usually takes 7 to 14 days.
Caring for Your Growing Greens
Once your seedlings are up, they need a little care to stay helthy and productive.
Watering Wisely
Consistent moisture is the secret to tender leaves. Water your plants regularly, aiming for about 1 inch of water per week. It’s better to water deeply a few times a week than to give them little sprinkles every day. This encourages deeper roots. Try to water at the base of the plants to keep the leaves dry and prevent disease.
Thinning for Thriving Plants
If your seedlings come up too thickly, you must thin them. Crowded plants compete for light and nutrients, leading to weak, spindly growth. When the seedlings are a few inches tall, thin them so they are spaced 6 to 10 inches apart. Don’t throw those thinnings away! They are your first, delicious microgreen harvest.
Feeding for Vigor
If your soil was prepared with compost, you might not need extra fertilizer. For a bigger harvest, you can give them a light feed. Use a balanced, organic liquid fertilizer (like fish emulsion) once or twice during the growing season. Avoid high-nitrogen fertilizers, as they can make the flavor too strong.
How and When to Harvest
This is the best part! You have two main ways to harvest garland chrysanthemum, and both are easy.
- The Cut-and-Come-Again Method: This is the most popular. When the plants are about 6 inches tall, use clean scissors to snip off the top 2-3 inches of growth. Leave at least a few sets of leaves on the stem so the plant can regrow. You can get several harvests from one planting this way.
- The Whole Plant Harvest: You can also pull up the entire plant when it’s young and tender, usually when it’s about 8-10 inches tall. This is a good option if you need a lot of leaves at once for a meal.
The flavor is best when harvested in the cool morning hours. The leaves are most tender before the plant flowers. If you see flower buds forming, you can pinch them off to extend the leaf harvest. But the flowers are edible too, so you might want to let some bloom!
Dealing with Pests and Problems
Garland chrysanthemum is relatively trouble-free, but a few pests might visit.
- Aphids: These small bugs can cluster on new growth. A strong spray of water from the hose often knocks them off. For bad infestations, use insecticidal soap.
- Slugs and Snails: They love tender leaves. Use organic slug bait, beer traps, or hand-pick them in the evening.
- Bolting: This is when the plant starts to flower and the leaves become bitter. It’s triggered by long daylight hours and hot temperatures. The best prevention is to grow it in the right season—spring and fall.
Using Your Harvest in the Kitchen
The unique, aromatic flavor of garland chrysanthemum is a treat. It’s a staple in Asian cuisines, especially Japanese and Chinese dishes. The leaves are best used fresh and added at the last minute to hot dishes, as overcooking can make them slimy and too strong.
- Salads: Use young, tender leaves raw in mixed green salads.
- Soups and Hot Pots: Add a handful of leaves just before serving miso soup, ramen, or sukiyaki.
- Stir-fries: Toss them in at the very end of cooking, just until they wilt.
- Tempura: Lightly batter and fry the leaves for a crispy, flavorful treat.
Store unwashed leaves in a plastic bag in your refrigerator’s crisper drawer. They’ll keep for about 3 to 5 days. Wash them just before you plan to use them.
Saving Seeds for Next Season
If you let a plant or two go to flower, you can easily save seeds for next year. Let the yellow flowers fade and dry on the plant. You’ll see the seed heads form. Once they are completely dry and brown, cut the seed heads off.
- Place the seed heads in a paper bag.
- Crush the heads gently to release the small, elongated seeds.
- Separate the chaff from the seeds by winnowing (pouring gently in a light breeze) or picking them out.
- Store the clean, dry seeds in a labeled paper envelope in a cool, dark place. They should remain viable for several years.
Growing in Containers
No garden? No problem. Garland chrysanthemum grows beautifully in pots. Choose a container that is at least 8-10 inches deep and has good drainage holes. Fill it with a high-quality potting mix, not garden soil. Sow the seeds thinly across the surface and cover lightly. Water carefully, as pots dry out faster than garden beds. Place the container in a sunny spot and enjoy your portable, vibrant green crop.
Companion Planting Ideas
This green plays well with others. Planting it near certain crops can help with pest control and growth.
- Good Companions: Onions, garlic, and herbs like mint. These can help deter some pests with their strong scents. It also grows well with other leafy greens like lettuce and spinach.
- Avoid Planting Near: There are no known bad companions, but give it enough space away from very tall plants that might shade it out completely.
FAQ About Garland Chrysanthemum
Is garland chrysanthemum the same as regular chrysanthemum?
No, they are different. The ornamental chrysanthemums sold as flowers are not typically grown for eating. Garland chrysanthemum (Chrysanthemum coronarium) is a specific species cultivated for its edible leaves.
Can I eat it if I’m allergic to daisies or ragweed?
You should be cautious. Garland chrysanthemum is in the Asteraceae family, which includes daisies, ragweed, and marigolds. If you have allergies to plants in this family, you might react to eating the leaves. Start with a very small amount.
What does garland chrysanthemum taste like?
The flavor is distinctive—slightly grassy, herbaceous, and aromatic with a faint peppery or carrot-like note. Young leaves are milder, while older leaves and flowers have a more intense flavor.
How do I stop it from tasting bitter?
Bitterness comes from age, heat stress, or flowering. Harvest the leaves young and frequently. Grow it in the cooler seasons of spring and fall. Keep the plants well-watered to avoid stress. Pinch off flower buds as soon as you see them if you want to keep harvesting leaves.
Can I grow it indoors?
You can try growing it indoors in a very sunny, south-facing window, but it’s not ideal. The plants need a lot of light to grow sturdy and vibrant. They are much better suited to outdoor container growing or in a garden bed.
Adding garland chrysanthemum to your garden plan is a simple way to get a reliable, tasty green. Its quick turnaround from seed to salad bowl is incredibly satisfying. With just a little bit of attention to soil, water, and timing, you’ll have a continuous supply of those fresh, vibrant leaves. Give it a try this coming season and see how it becomes a new favorite in your kitchen and your garden.