Growing and Saving the Seed Of Tong Ho

Latin name Glebionis coronaria, formerly Chrysanthemum coronarium, has extra-large leaves and beautiful edible flowers and is a favorite in China. Leaves are thick, crunchy, savory and scrumptious. The beautiful 3-inch flowers are a gourmet delicacy. Try them lightly fried tempura style, atop salads, or as tea.



It hails from the Mediterranean and spread to East Asia, where it is cultivated and naturalized!


  • Culinary
  • Ornamental



  • Surface sow in place in cool spring conditions after danger of frost, or in cool fall conditions before danger of frost.
  • Germinates best at 65-70 F.
  • Plant in rich, moist, well-drained soil.


  • Space plants 8-18" apart.
  • Harvest leaves when plants are about a foot tall or gather new growth.
  • Will make very attractive daisy-like flowers.


  • Grows well in cool weather and will prematurely flower when too warm.
  • Generally does not suffer from any diseases or pests.


  • Allow flowers to dry on the plant and mature into seed heads.
  • Once brown and dry and seeds have begun to drop, harvest flower heads and lay on screens in a well-ventilated area to dry further on all sides. This may take up to a week, depending on weather conditions.
  • When harvesting, break seed heads apart, separate chaff from seeds and store in an airtight container in a cool, dark location (such as your kitchen pantry or fridge).