Edible Chrysanthemum, also known as Tong Ho (China) or Shungiku (Japan), is a highly prized leafy vegetable across East Asia. This annual produces finely-cut green leaves and tender stems that have a lightly aromatic, slightly sweet flavour with a hint of chrysanthemum essence. Its golden-yellow daisy-like flowers are also edible and add visual appeal to dishes.

A cool-season crop, Edible Chrysanthemum is easy to grow and thrives in mild temperatures. Younger leaves are tender and mild, while older leaves become more flavourful with a stronger herbal note. This versatile green is a staple in Japanese, Chinese, Korean, and Vietnamese cuisine—perfect for fresh salads, stir-fries, soups, and hot pots.

Where Can You Grow Edible Chrysanthemum?

This plant thrives in Zones 3-9, preferring full sun to partial shade and nutrient-rich, well-drained soil. It is well-suited for garden beds, raised beds, and containers, making it an excellent choice for urban and backyard gardening.

History and Historical Uses

Originally from the Mediterranean, parts of Europe, and northern Asia, Edible Chrysanthemum has been cultivated for centuries and is now widely grown across East Asia. Traditionally, it has been valued both as a nutritious vegetable and as an herbal medicine, believed to support vision health, digestion, and overall vitality. Today, it remains a beloved ingredient in Asian cuisines, with different cultivars preferred for distinct culinary applications.

Canadian Zone Information

• Zones 8-9: Sow seeds in autumn or early spring for continuous harvests.
• Zones 5-7: Direct sow in early spring after the last frost; grow in semi-shade during hot summers.
• Zones 3-4: Start seeds indoors and transplant outdoors once frost risk has passed.

How to Grow and Harvest Edible Chrysanthemum

1. Planting: Sow seeds 0.5cm (1/4in) deep, spacing plants 15-20cm (6-8in) apart.
2. Watering: Keep soil evenly moist but avoid overwatering. Too much water can slow germination.
3. Fertilising: Apply nitrogen-rich fertiliser when plants reach 10cm (4in) tall to encourage leafy growth.
4. Harvesting: Pick young leaves after 30 days for the best flavour. Older leaves and flowering plants become bitter. Cut stems 2-3cm (1in) above the soil for regrowth and a second harvest.
5. Self-Seeding: Allow a few plants to flower to encourage natural reseeding for future seasons.

Seed Saving Tips for Future Supply

1. Allow to Flower and Seed: Leave some plants to mature and produce seed heads.
2. Harvest Seeds: Once flowers dry and turn brown, collect them before they disperse naturally.
3. Dry and Clean: Separate seeds from husks and spread them on a towel to dry completely.
4. Store: Keep seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 3 years.

Certified Organic By

Islands Organics Producers Association (Cert#1962)