Chrysanthemum greens

Chrysanthemum greens have many names: tung ho, crown daisy, chop suey greens, garland chrysanthemum and shungiku. It’s part of the daisy (Asteraceae) family, with serrated leaves and an upright bushy habit. It’s an annual leafy green I can always count on to be reliable and generous throughout the cool season. Chrysanthemum greens have a mild, herby flavour, with tender yet crunchy stems that soften quickly to add texture to soups or stir-fries.

Growing tips

• Being a not-yet-popular veg, you’ll likely have to start these off as seeds.
• Sow on the soil surface and cover with vermiculite.
• Once seedlings are ready, transplant into the garden 20–30cm apart.
• Chrysanthemum greens can tolerate shade, so I often relegate these plants to an awkward corner. You can grow them close together in a group, allowing the stems to support each other as they grow.

Size: 100cm tall, 30cm wide
Sun: Full sun/semi-shade
Water: Regular watering
Seed to harvest: 8–12 weeks
Climate zones: tropical, subtropical, warm temperate and cold temperate

Harvest

Harvest as a cut-and-come-again green. Leaves are at their best when plants are young – they can get
bitter as they age.

Choosing the right variety for your climate

The serrated leaf (narrow-leaf) variety is usually the one I see at Asian grocers and is used commonly in Chinese and Japanese cooking. It has deeply serrated leaves with a stronger flavour and grows best for cool to warm temperate climate gardeners.
The broad leaf (big-leaf or round-leaf) variety is the subtropical/tropical pick. It has larger, rounder leaves, and a milder flavour than its cousin. It tolerates warm weather and is favoured in Southeast Asian cuisines.

Did you know?

Chrysanthemum greens are one of a few leafy greens that aren’t part of the Brassica family. This means that white cabbage butterfly caterpillars leave them alone. If you want something that doesn’t come with pest pressure, be sure to add some to your patch.

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