Shungiku, Komi (Organic)
A deeply serrated leaf Shungiku with long stems and mild favor. Usually cultivated similarly to broccoli raab and harvested into bunches. With its delicious mild floral flavor, shungiku is something between an herb and a vegetable; we like to add it to stir fry, beans, omelets, soups – just about anything. Smaller leaves make a good all-weather salad green. Frost resistant to some degree and quality is best during cool weather. Added bonus: pretty pale yellow daisy-like flowers that beneficial insects love. Shungiku is also known as edible leaf garland chrysanthemum.
Sow in pots indoors or direct sow February through September. Transplant 3-4 weeks after sprouting to 12″ centers. Fast growing. Winter hardy and easy to grow. Best harvested for braising before flowering, or used as a salad green when very young. Flower petals are also edible and are a lively addition to salads.
Collect seeds from dry flower heads. Cut seedheads when dry, thresh by hand or by dancing, winnow or screen to clean. Isolate from other shungiku to prevent crossing.