PLANT NOTES…
Shungiku
Story and photos: © Russ Grayson
Published in
3 min read6 days ago
Common name
- edible chrysanthemum
- shungiku (pronunciation: shun-gee-cue)
Botanic name
Family: Asteraceae
Genus: Chrysanthemum
Species: coronarium
Centre of diversity
Mediterranean region, parts of Asia-Japan, China
Natural habitat
Temperate regions, upland tropics
Growth form
- annual vegetable
- shrub to around 1mx1m
- ovate, serrated, thick leaves
- daisy flower with white and yellow petals
Useful part
- leaves — aromatic
- edible petals
Uses
Food:
- cooked or salad vegetable
- can be grown as a microgreen
- leaf and stems can be steamed, boiled or blanched
- flower petals are edible
Reproduction
From seed
Indigenous uses, names
Shungiku
Notes
- said to have health benefits in traditional medicine
- symbolises health, vitality and prosperity in some cultures
- the Eight Immortals, which symbolise different aspects of life in the Taoist tradition, are often shown with chrysanthemums.
Photos: shungiku growing in sandy soil underlain with clay in a coastal garden in southeast Tasmania at 42.8°S.
More: Penny Woodward, gardening author and permaculture designer, on ABC Organic Gardener.
