Chrysanthemum Seeds,
Otafuku
Description
Shungiku (or ‘spring chrysanthemum’) is an easy-to-grow Japanese delicacy with roots in ancient China, where only members of the nobility were permitted to grow them. The leaves and flowers of Glebionis coranaria, which is sometimes also called crown daisy, garland chrysanthemum, and Chop Suey greens, are edible, adding a citrusy, lightly grassy flavor and nice texture to salads. In a mild climate, edible chrysanthemum will produce spring and fall crops. The large, light green leaves of Otafuku are also perfect for boiling, pickling, or stir frying! In Japanese folklore, Otafuku is depicted as a broadly smiling woman whose name translates to “much good fortune” or “plenty of happiness.” In Shinto religion, she is known as a goddess of mirth. May growing this delicious edible ornamental bring you much joy!
Plant Details
- Botanical Name
- Glebionis coronaria
- Life Cycle
- Annual
- Sun Requirement
- Full sun
- Days to Germinate
- 7–14
- Days to Maturity
- 30–40
- Planting Depth
- ¼ in.
- Plant Spacing
- 6–8 in.
- Ideal Temperature
- 50–75°F
- Frost Hardy
- Yes
When to Grow
FAQ
Which parts of Otafuku can I eat?
The leaves and flowers of Glebionis coronaria are edible, adding a citrusy, lightly grassy flavor and nice texture to salads. Otafuku's large, light green leaves are also perfect for boiling, pickling, or stir frying.
How quickly does it grow?
Fast. Seeds germinate in 7 to 14 days and the crop reaches maturity in 30 to 40 days.
Can I get two harvests in one year?
In a mild climate, edible chrysanthemum will produce spring and fall crops.
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