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On Jun 9, 2007, rebecca101 from Madison, WI (Zone 5a) wrote:
I grew Shungiku one year as an edible - but boy, was it nasty! :-) The leaves were extremely bitter and unpleasant tasting to me. (And I generally do love Asian greens.) It's possible that I harvested them at the wrong time or something though, as I had no idea what I was doing at the time.
However, even after I deemed the plant inedible, I kept it around for the flowers, which were quite pretty. Little, happy bright yellow. The plant grew over 3' tall for me, and was rather floppy and messy looking - best for a wildflower type of garden.
On Dec 3, 2002, Weezingreens from Seward, AK (Zone 3b) wrote:
Edible Chrysanthemum is used in oriental cooking in Japan, China, and Vietnam. It is a leafy plant that grows well in cooler climates, but tends to go to flower in warmer climes. The leaves are finely cut, narrow in some varieties and wider in others. The foliage is silvery green with a strong flavor, so use sparingly. It can be used in stir-fry, steamed, sauteed, & soup. The flowers can be added to salads. Harvest the leaves when the plant is an older seedling.
Regional...
This plant has been said to grow in the following regions:
Los Altos, California Kensington, Connecticut Scappoose, Oregon Summer Lake, Oregon Spokane, Washington Madison, Wisconsin
2 vendors have this plant for sale.
