Glebionis coronaria
Formerly called Chrysanthemum coronarium, this is an edible Chrysanthemum and is, in fact, an heirloom plant and is considered a vegetable by the name of Shungiku. Whilst many Chrysanthemums are in fact edible, the flavours can vary widely from sweet to bitter and even peppery, this one is quite mild in flavour.
Also known as shungiko - meaning “Spring Chrysanthemum” - both the flowers and leaves are edible, especially the tender shoots and young leaves. Other names include garland chrysanthemum, chrysanthemum greens, crown daisy and kikuna amongst others. The leaves are tender and slightly crunchy with mild, grassy, and sweet notes. The herbaceous flavour is similar to young mustard greens or spinach.
The flowers certainly add a burst of sunshine to the garden and it is often commented upon asking what it is - we have planted it with purple flowers and we get so many comments on this pretty flower.
Grow in full sun in a moist but well-drained soil.
Height to about 80cm x 45cm Wide
Annual
Plant size: PB2 - Equivalent 1.2 litres
- Auckland City | $12 minimum
- Middle North Island | $15 minimum
- Rest of North Island | $16 minimum
- South Island | $25 minimum
Upon checking out, the freight charged is applied based on weight and your location, including rural destinations.
- All of our orders are dispatched using NZ Post which is a fully tracked service
- Our freight is calculated by weight and volume. For plant orders, you may wish to order the maximum number of plants that will fit in a box to make freight more cost-effective or perhaps share an order with a friend
- Plant orders will only be dispatched on Monday's and Tuesday's this will ensure that your order is not held in a depot over the weekend
- All parcels are set at "Authority to leave" which means if you're not home at the time of delivery the courier will leave your parcel in a safe place on your property
- Most NZ Post deliveries are a two-day service with the exception of rural and South Island delivery which may add up to two days.
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