Leaf Garland Chrysanthemum - Fragrance Chrysanthemum
This ancient, undemanding and hardy variety, also known as "Crown Chrysanthemum", produces young shoots, leaves and flowers with a strong flavor reminiscent of watercress and juniper berries, and is eaten raw in salads or cooked in stir-fries in traditional Chinese and Japanese cuisine.
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in the ground, in bucket
Sow in pots or nursery. Cover seeds lightly and keep moist until emergence. Transplant when plants have 4 to 5 leaves, in well-warmed soil, 30 cm apart in all directions.
As this variety is frost-resistant, it can be sown in autumn.
March, April, May, June
May, June
June, July, August, September, October
in the ground, in pot
sunny
medium
all floor types
drained, rich, reheated
Chrysanthemum coronarium
mid-season
200 seeds
tender
Green
fragrance, edible
From 30 to 40 cm
lobed
Asia
Inconnue
"Semences de Kokopelli" by Dominique Guillet
This ancient variety originated in Asia and can be found in the wild in France along the Mediterranean coast.
