Garland chrysanthemum or crown daisy (Glebionis coronaria, formerly Chrysanthemum coronarium) isn’t too often seen in ornamental plantings these days, and that’s a shame. This old-fashioned favorite typically grows 2 to 3 feet tall, with upright stems that carry bright green, deeply lobed, aromatic leaves and an abundance of daisy-form summer flowers that may be solid yellow or creamy white-and-yellow. It looks right at home in a cottage-garden setting. Also known as shungiku, chop-suey green, or edible chrysanthemum, this species also earns a place in the vegetable garden for its tender, young leaves, which are used in Asian cuisine. (The flavor is best in cool weather, particularly if you’re using the raw leaves in salads; it can be overpowering in summer!) The flower “petals”—technically, ray florets—are edible too. Full sun. Annual.
Harvested in July 2021. At least 25 seeds.
Please read the germination information as well before ordering.