Edible chrysanthemum (Glebionis coronaria, formerly Chrysanthemum coronarium) is a species of chrysanthemum cultivated for its leaves and flowers rather than purely for ornamental purposes. The leaves have a distinctive aromatic, slightly bitter flavour that is valued in Japanese, Chinese, Korean, and Vietnamese cuisines.
The young leaves, called shungiku in Japanese or tong ho in Cantonese, are commonly added to hot pots, soups, and stir-fries in the final moments of cooking to preserve their delicate texture. Chrysanthemum flowers — both from edible varieties and certain ornamental types — are also dried and brewed as a tea across East Asia, prized for their floral aroma.
While not a mainstream vegetable in Australia, edible chrysanthemum is available at Asian grocers and is straightforward to grow in home gardens. It is sometimes found growing as a self-sown plant in warmer parts of the country.
How it's produced
Edible chrysanthemum is a cool-season annual that is direct-sown or transplanted in well-drained soil. It grows quickly, with leaves ready to harvest within 40–50 days of sowing. The plant prefers mild temperatures and will bolt to flower in warm weather, though the flowers are also harvestable.
Leaf harvests are taken by cutting the outer leaves or the whole plant at the base. For flower production, the plants are allowed to bloom and the flowers are picked by hand, then dried for tea or sold fresh. The crop is grown in small market gardens, particularly in regions with significant East Asian communities. It requires minimal inputs and is well-suited to successive planting for continuous harvest.
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