How to grow

Edible chrysanthemum chrysant likes similar growing conditions to mustard, rocket, komatsuna, kale and other autumn greens, and adds muchneeded variety to the winter menu.

• SHUNGIKU will grow best on fertile, moisture-retentive soil, although it is not fussy. It likes good drainage and dislikes wet feet.

• YOUNG plants are easily suffocated by weeds, so keep weed-free and well watered. Shade in unseasonal hot weather to keep cool. Depending on the time of year, first pickings will be ready in 25-35 days.

• ABOVE 25°C, plants tend to become bitter and may bolt so it is definitely a cool-season crop. Avoid sowing in mid-summer, as summer crops will quickly run to seed.

• CROPS can be grown as cut-and-come-again seedlings in patches or beds, or as single plants in drills.

• FOR cut-and-come-again, sow thinly (and thin further if needed to 4cm apart) so seedlings are about 4.5cm apart. Plants can be snipped at 10-12cm high. Plants recover quickly to produce fresh new growth and several cuts can be made over a month or so.

• FOR single plants, depending on the variety, space 15-20cm each way. They can either be sown direct or transplanted from modules. If plants become spindly, pinch out the top 5cm to encourage branching. You can cut back quite hard to stimulate new side shoots.

• HARVEST just before use as leaves wilt quickly. Plants can be harvested as one-offs (small to intermediate leaved varieties), or picking can continue for up to three months.

• AS plants become tougher, individual leaves can be harvested.

• ANY flower buds should be nipped out as they will cause bitter, coarse growth.