Heirloom

Shungiku

Glebionis coronaria

Wikimedia Commons

Shungiku, also known as Japanese chrysanthemum greens, is a tender leafy green with delicate, feathery foliage and slender stems. This heirloom variety reaches harvest maturity in approximately 30 days. The leaves are bright green and aromatic, with a distinctive peppery flavor complemented by subtle anise and chrysanthemum floral notes. Shungiku is prized in Japanese and East Asian cuisines for both its unique taste and nutritional value, commonly used in soups, stir-fries, and salads. The tender texture and herb-like character make it a standout addition to fresh dishes.

Harvest

30d

Days to harvest

📅

Sun

Part sun

☀️

Zones

1–11

USDA hardiness

🗺️

Height

12-18 inches

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Direct Sow

Harvest

Direct Sow

Harvest

Showing dates for Shungiku in USDA Zone 7

All Zone 7 lettuce →

Zone Map

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Shungiku · Zones 1–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy

Spacing4-6 inches

SoilWell-drained, fertile soil

WaterRegular, consistent moisture

SeasonWarm season annual

FlavorDistinctive peppery and herbaceous flavor with subtle anise and chrysanthemum notes, tender and aromatic.

ColorGreen with orange and yellow flowers

Size4-8"

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 1	—	—	June – July	July – September
Zone 2	—	—	May – July	June – September
Zone 11	—	—	January – February	January – December
Zone 12	—	—	January – February	January – December
Zone 13	—	—	January – February	January – December
Zone 3	—	—	May – June	June – October
Zone 4	—	—	April – June	May – October
Zone 5	—	—	April – May	May – November
Zone 6	—	—	April – May	May – November
Zone 7	—	—	March – May	April – November
Zone 8	—	—	March – April	April – December
Zone 9	—	—	February – March	March – December
Zone 10	—	—	January – March	February – December

Succession Planting

Direct sow every 14 days from March 1 through early May in zone 7, then stop when daytime highs start consistently hitting 80–85°F — shungiku bolts fast in heat and the leaves turn bitter before you get a chance to cut them. Pick back up with a fresh sowing in late August through September as temperatures drop, and you can expect to harvest well into November. Each planting reaches first cut in only 30 days, so even a sowing on September 20th finishes before a hard frost ends things.

Two or three successions per season is realistic — a March sowing, a follow-up 14 days behind it, and one fall planting. The summer gap is real and not worth fighting. Let the bed rest or run a quick radish crop through it instead.

Complete Growing Guide

Growing Shungiku (Glebionis coronaria) lettuce. Light: Part sun. Hardy in USDA zones 1 to 11. Days to maturity: 30. Difficulty: Easy.

Harvesting

Ready for harvest in 30 days from sowing or transplant. Harvest at peak ripeness for best flavor and storage life. Pick regularly to encourage continued production where applicable.

Storage & Preservation

# Storage and Preservation

Freshly harvested shungiku keeps best in a breathable plastic bag or paper towel-lined container stored at 32–40°F with 90–95% humidity, ideally in your refrigerator's crisper drawer. Under these conditions, expect 7–10 days of acceptable quality before the leaves begin to yellow and wilt noticeably.

For preservation, freezing works reasonably well: blanch leaves briefly in boiling water for 2–3 minutes, cool in ice water, drain thoroughly, and pack into freezer bags or containers. Frozen shungiku retains decent flavor for up to three months and works best in cooked dishes like soups and stir-fries rather than fresh applications.

Drying is also viable—hang bunches in a warm, well-ventilated space or use a dehydrator at low heat until crispy, then crumble and store in airtight jars. Dried shungiku intensifies the distinctive peppery-bitter flavor and stores for several months.

Because shungiku's aromatic oils diminish quickly after harvest, use fresh leaves within the first 2–3 days for maximum peppery punch in salads and garnishes.

History & Origin

Glebionis coronaria, formerly called Chrysanthemum coronarium, is a species of flowering plant in the family Asteraceae. It is native to the Mediterranean region. It is cultivated and naturalized in East Asia and in scattered locations in North America.

Advantages

+Easy to grow — beginner-friendly
+Quick harvest — ready in about 30 days
+Wide hardiness — grows in USDA zones 1-11

Companion Plants

Radishes and carrots are the most practical neighbors for shungiku. Radishes germinate in 5–7 days and break up the top inch of soil crust, which helps shungiku's shallower roots get established — and you'll pull the radishes around day 25, right before the shungiku needs the full 4–6 inch spacing anyway. Carrots occupy deeper soil and don't compete much at the surface level where shungiku feeds. Both tolerate the part-sun exposures where shungiku performs best, so you're not fighting each other for light.

Marigolds (Tagetes spp.) and nasturtiums pull their weight by disrupting the aphids and flea beetles that will find your shungiku by week two. With nasturtiums, it's less about repelling and more about drawing aphids onto themselves as a trap crop, pulling pressure off the main planting. Chives or garlic planted nearby add allium sulfur compounds to the mix, which have a decent track record against whiteflies — a recurring problem in the Georgia Piedmont once July humidity settles in.

Fennel is genuinely allelopathic to most vegetables and will stunt shungiku's growth if planted within a few feet. Broccoli is a worse neighbor than it looks — it competes directly for the same shallow moisture, and its canopy can tip a part-sun situation into too much shade during the weeks shungiku needs to put on leaf mass. Keep brassicas in a separate bed entirely.

Plant Together

Carrots

Different root depths prevent competition, carrots help loosen soil for lettuce

Nasturtiums

Act as trap crop for aphids and cucumber beetles

Dill

Attracts beneficial insects like ladybugs and parasitic wasps

Radishes

Break up soil for lettuce roots and mature quickly, creating space

Chives

Repel aphids and other soft-bodied insects that damage lettuce

Garlic

Natural pest deterrent against slugs, snails, and aphids

Marigolds

Repel nematodes and aphids while attracting beneficial insects

Spinach

Similar growing requirements and can be intercropped effectively

Keep Apart

Broccoli

Competes for similar nutrients and space, can shade out lettuce

Fennel

Strong allelopathic effects that stunt growth of most vegetables including lettuce

Sunflowers

Allelopathic compounds inhibit lettuce germination and growth

Nutrition Facts

Protein

0.742g(1%)

Carbs

3.37g(1%)

Fat

0.0738g(0%)

Vitamin K

20.5mcg(17%)

Iron

0.0332mg(0%)

Calcium

14.2mg(1%)

Potassium

139mg(3%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #2346388)

Pests & Disease Resistance

Common Pests

Aphids, flea beetles, whiteflies

Diseases

Powdery mildew, damping-off in seedlings

Troubleshooting Shungiku

What you'll see, why it happens, and what to do about it.

Seedlings collapse at soil level within the first 7–10 days of germination — stems pinch off or rot at the base, sometimes with a fuzzy white mold visible on the soil surface

Likely Causes

Damping-off — typically Pythium or Rhizoctonia spp. — a fungal complex that thrives in cold, wet, poorly-draining soil
Overwatering or soil that stays saturated after germination
Reusing contaminated soil or trays without sterilizing between seasons

What to Do

1.Don't replant into the same bed immediately — NC State's IPM guidelines recommend diagnosing the root cause first and rotating out of affected soil for at least one season
2.Use fresh seed-starting mix or pasteurized compost for direct sowing; avoid heavy clay that holds water around stems
3.Water in the morning so the soil surface dries by evening, and thin seedlings to 4–6 inches so air can move between them

Leaves develop a white powdery coating, usually starting on older foliage, in late spring as temperatures climb past 75°F

Likely Causes

Powdery mildew — most likely Erysiphe cichoracearum or a related composite-family strain — spreads by airborne spores in warm conditions with poor airflow
Overcrowded planting that traps humidity around the canopy

What to Do

1.Harvest aggressively — shungiku hits first-cut at 30 days, so if you're seeing mildew, you may already be late; take the outer leaves and open up the plant
2.Remove and trash (don't compost) any heavily coated leaves
3.A diluted neem oil spray (2 tsp per quart of water) applied in early morning can slow spread, but won't reverse damage already done

Frequently Asked Questions

How long does Shungiku take to grow from seed to harvest?▼

Shungiku typically germinates in 7-10 days and is ready to harvest in about 30 days when leaves reach 4-8 inches tall. For the fastest results, direct sow seeds outdoors and thin seedlings to proper spacing. You can begin harvesting outer leaves earlier for a continuous supply, or wait until the plant reaches full size before cutting.

What does Shungiku taste like?▼

Shungiku has a distinctive, slightly peppery and herbaceous flavor with a subtle anise or chrysanthemum notes. The leaves are tender and aromatic when young, making them perfect for fresh salads. As the plant matures and flowers develop, the flavor becomes more complex and floral, adding unique character to Asian cuisine.

Is Shungiku good for beginners?▼

Yes, Shungiku is excellent for beginners. It's marked as an easy-to-grow variety that tolerates part sun conditions and doesn't require extensive care. The plant is forgiving of minor mistakes and germinates reliably, making it ideal for first-time gardeners wanting to try something beyond common salad greens.

Can you grow Shungiku in containers?▼

Yes, Shungiku grows well in containers. Plant seeds in pots at least 6-8 inches deep with good drainage. Space seedlings 4-6 inches apart and keep soil consistently moist but not waterlogged. Container growing allows easy access for harvesting and works well in small spaces or on patios with partial sun exposure.

What are the culinary uses for Shungiku?▼

Shungiku is versatile in the kitchen: add tender young leaves to fresh salads, use in Asian vegetable stir-fries, incorporate into pickles, or garnish sushi dishes. The edible chrysanthemum flowers that appear on unharvested plants add visual appeal and mild floral flavor to dishes. Both leaves and flowers are prized in Japanese and Chinese cuisine.

When should I plant Shungiku seeds?▼

Direct sow Shungiku seeds in spring after the last frost date, or in late summer for fall harvest. In mild climates, you can succession plant every 2-3 weeks for continuous harvest. The variety prefers cooler temperatures and will bolt quickly in hot summer heat, so timing plantings for spring and fall yields best results.