Shungiku

Other names: Chrysanthemum coronarium syn Glebionis coronaris, edible chrysanthemum, garland chrysanthemum, Japanese greens, crown daisy, chop suey greens, kiku-na Shungiku has been traditionally classified by type, based on leaf size and serration of leaves. There are few distinct varieties. Small-leaved type: closest to the wild type, with very indented, light green, almost feathery leaves. The small, upright plants don’t branch readily, and are low yielding, with a strong-ish flavour. Will adapt to a wide climate range. Large, broad, round or spoon-leaved type: broader, thicker, shallow-lobed, and somewhat spoon-like leaves, with a tender flavour and texture. Plants are larger, bushier, more spreading and higher yielding. Intermediate type: the most popular type, often listed as ‘small-leaved’ type. Moderately thick and indented leaves, tend to dark green. Plants are fastgrowing, bushy and branching, with a high yield, thriving in both cool and warm climates.