Garland Chrysanthemum
Glebionis coronaria
vegetableGarland chrysanthemum (Glebionis coronaria), known as shungiku, tong hao, or chop suey greens, is an edible chrysanthemum grown for its aromatic, faintly bitter young leaves and shoots, a beloved green in Japanese, Korean, and Chinese cooking. An erect, branched annual reaching 1 to 3 ft, it is a fast cool-season crop harvested young, before it flowers and the leaves turn strong. The greens go into hotpots, soups, stir-fries, and tempura, and the cheerful yellow daisy flowers are an edible garnish. Formerly classed as Chrysanthemum coronarium.
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Sun
full sun to partial shade
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Water
Every 4 days
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Harvest
~45 days
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Difficulty
easy
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Lifecycle
annual
One season, then done
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Spacing
2-6 in apart in rows 18 in apart
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Planting Depth
Sow 0.25-0.5 in deep
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Soil pH
6.0-7.0
Growing Details
Soil Type
Fertile, humus-rich, well-drained
Hardiness Zones
Zones 4 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Feed lightly with nitrogen as growth begins
Fertilizer
Balanced fertilizer or compost
🌱 Growing Guide
Grow garland chrysanthemum in full sun to partial shade in fertile, humus-rich, damp but well-drained soil; it thrives in the cool of spring and fall and bolts and turns bitter in summer heat. Direct sow 0.25 to 0.5 in deep, spacing plants a couple of inches apart in rows about 18 in apart, and keep the soil consistently moist. It is fast, ready to begin cutting in about 40 to 45 days, so succession sow every couple of weeks for a steady supply. Pinch the tips to encourage branching and delay flowering, and harvest before the plant blooms for the mildest flavor.
Planting Calendar
Sign in to personalize →spring planting
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Direct sow
Apr 1
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Projected first harvest
May 16
fall planting
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Direct sow
Aug 25
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Projected first harvest
Oct 9
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Lettuce — A cool-season green with matching conditions and timing
- Radish — A quick crop harvested before the greens need the space
- Bok Choy — Another fast cool-season green that shares care
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Cluster on shoot tips; rinse off and conserve ladybugs
Tunnel inside leaves; remove mined leaves and use row cover
Chew tender leaves; use barriers, traps, and handpicking
🌾 Harvest & storage
Begin cutting garland chrysanthemum young, about 40 to 45 days from sowing, when plants are 4 to 8 in tall and well before flower buds form, as flavor grows strong and bitter once it bolts. Snip the tender top few inches of the shoots, which prompts the plant to branch and rebound for repeat cut-and-come-again harvests. The flavor is best mild and young; the open yellow flowers can be used as a garnish.
🥗 Nutrition & benefits
Garland chrysanthemum is low in calories and rich in vitamin A, vitamin C, potassium, and folate. The aromatic young leaves and shoots are eaten in hotpots, soups, stir-fries, and tempura.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.