Description
| Seeds | 1 gram (500 seeds) $2.50, 3 grams (1,500 seeds) $5.25 |
|---|
Garland Chrysanthemum (Chrys. coronarium)
Heritage: China, Japan
Popular in Korea as a wrapping for rice, and in Japan as soup greens. Introduced to North America in the mid 1850’s.
Yes, it’s an edible Chrysanthemum! This exciting variety is a very robust grower, super-easy and quick, even in weedy areas of the garden! Plants grow up to 4ft” (1.2m), but are best harvested for tender consumption when the leaves are no higher than 4-5” (10-12cm). Very aromatic when young, the fresh leaves make an interesting addition to salads or mesclun mix. What do they taste like? Refreshing hints of cucumber, spinach, arugula? Everyone seems to have their own thoughts on the flavour profile for this one. Mature stems and leaves are best prepared in a soup, or steamed and served with soy sauce, miso and sesame oil. If left to flower, the flower-head can be pickled or fried in tempura. We find the flower centres can be bitter, and prefer a sprinkle of the delicate petals as a salad topping. One of our Favourites! Note: Can become bitter if over mature, or exposed to hot, dry conditions. Keep well watered. Matures in 40-60 days. (500 seeds/g)
Tips for Growing Glorious Garland Chrysanthemum! Direct seed outside in early Spring, once the soil has thawed and begins to warm. Garland loves full morning sun, with some afternoon shade, and well-drained, sandy soil. Plant seeds up to 1/2” (1cm) deep, thinning to 2-4” (5-10cm) apart. The most suitable companion plants for Garland are; Dill, Eggplant, Peas, Carrots, Beets. Garland usually germinates within 5-10 days (65-75ºF/18-23ºC).
