Garland Chrysanthemum Seed (EDIBLE & BEAUTIFUL!!!!) (Garland chrysanthemum; Chop suey green) A very Popular Oriental green with an unusual strong flavor. Leaves are cooked like spinach or in soup, or raw in salads. Very easy to grow. Fast grower; successive sowings every two weeks will ensure continuous supply. Edible Garland Chrysanthemum, also called Shingiku in Japan and Choy Suy Green in old Chinatown, is an annual leafy plant. 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. Garland chrysanthemum is a showy annual that produces yellow daisy like flowers. It is also known as Shungiku in Japan and Choy Suy Green in old Chinatown, where it is grown as a vegetable and the edible foliage is a traditional source of greens for chop suey and soup. It has been introduced as a wildflower in many areas but not native to the US. When growing the 2 to 3 foot plants for their ornamental flowers, the tall plants need support in the garden. A plant that loves cool weather and performs great in Alaska. Makes an excellent cut flower and great in a wildflower bed. Grow in full sun, plant seed 1/8 to 1/4 inch deep, 2 inches apart. Germination, 6 to 14 days. Thin seedlings after the second set of leaves are produced and eat the thinnings. Plant spacing 12 to 20 inch apart.

• Garland Chrysanthemum Seed - Popular Oriental green - EDIBLE & BEAUTIFUL!

Garland Chrysanthemum Seed - Popular Oriental green - EDIBLE & BEAUTIFUL!