Shuniku, Glebionis coronaria, aka Chop Suey Greens Is Becoming Popular In the UK & Is Now Available Via Some Seed Raisers. Here Is How To Grow Shuniku (Shungiku).
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Chop suey greens were also previously known by the Latin name as Chrysanthemum coronarium. and though the name indicates that it is perhaps an Asian plant its origins are firmly from the mediterranean and Middle East. Having said that t is now widely eaten in China, Japan, Vietnam & Korea. Personally I’ve never tried it and, disliking the smell of chrysanthemum leaves, I would be quite hesitant try it. But, don’t knock it until you have tried it .. so I’m willing to give it a go … and learn How To Grow Shuniku.
Is It Easy to Grow Chop Suey Greens (‘Shungiku’)?
Yes, they aren’t hard to grow and can be sown fromMarch to November, though some seed suppliers only recommend either spring to late summer.
This vibrant vegetable green is from the Chrysanthemum family. It is prized for its aromatic, slightly bitter flavour. they are normally grown as annuals but can be short lived perennials in mild conditions.
What Are Chop Suey Greens?
Known by so many names it is hard to know where to start. The Latin is Glebionis coronaria but was previously classed as Chrysanthemum coronarium. Other names include ….
Shungiku: This is the Japanese name for the plant.
Garland Chrysanthemum: This name refers to the plant’s attractive, daisy-like flowers.
Chrysanthemum Greens: This name emphasises the plant’s botanical relationship to chrysanthemums.
Edible Chrysanthemum: This name highlights the plant’s culinary use.
Crown Daisy: This name describes the appearance of the flowers.
Japanese Greens: This name acknowledges the plant’s popularity in Japanese cuisine.
How to Grow Shuniku aka How To Grow Chop Suey Greens!
Sowing:
Indoors: Start seeds indoors in early spring (March-April) for an earlier harvest. Last sowings according to some is November.
Direct Sow: Sow directly outdoors from April onwards. Consider cloches or fleece for protection in cold weather.
Method: Sow seeds thinly on the surface of moist, well-drained seed compost. Gently press in and cover lightly with fine soil. Cover with glass or a clear plastic sheet.
Germination: Expect seedlings to appear in 7-10 days. Remove the cover once seedlings emerge. Water gently at first, heavy watering can wash seeds out off the compost.
Succession: You could sow every 2-3 weeks for a continuous supply. But these are cut and come again plants and, with judicious harvesting could last a long time.
If some are left to flower I suspect these plants will readily self seed. Many chrysanthemum species do.
Growing:
I’m told to keep the soil consistently moist, especially during dry periods. But I suspect these plants are hardier than many suggest and can cope with much drier conditions once established. After all they are from the mediterranean which isn’t known for the soil being consistently damp!
Weed regularly to prevent competition.
Minimal maintenance is required.
Harvesting:
Cut and Come Again: Harvest when plants reach 10-12cm tall (about 6 weeks after sowing).
Method: Use scissors to cut stems and leaves as needed.
Flowering: Allow some plants to flower for attractive white blooms with yellow centres. They make lovely cut flowers.
Shungiku Cooking Tips & Video
Versatile: Enjoy boiled like spinach or stir-fried with garlic and bacon for a flavoursome dish.
Or in dozens of other ways e.g blanched and chilled as in the video below.
