Description

Organic Shungiku var. Garland

The organic seeds of Shungiku, botanical name Chrysanthemum coronarium, develop bright green microgreens and baby-leaves with jagged edges, characterised by a delicate, pleasantly bitter taste and a crunchy texture. This variety is also popular for its edible flowers: very similar to daisy, they have white tapered petals and bright yellow shades.

How can I grow it?

Growing organic Shungiku microgreens is quick and easy, even at home.
This variety does not require soaking, so sprinkle your substrate with seeds and keep them covered and in the dark until they have germinated, usually after 3/5 days. Then remove the cover and move your sprouts to the light, taking care to spray them with water at least a couple of times a day. By doing this, you can harvest and enjoy your Shungiku microgreens after a period of 15/17 days.

How can I eat it?

Organic Shungiku microgreens have a crispy texture and an unique taste: delicate, like that of a carrot, with a pleasantly bitter and pungent aftertaste. In Asian tradition, Shungiku leaves are eaten fried, boiled or stir-fried. Nowadays, they are much appreciated raw, to give salads and side dishes an unmistakable touch of flavour.

Organic Shungiku seeds may contain traces of soy, mustard, wheat, gluten and grasses.
Store the seeds in a cool and ventilated place, with temperature between 8° and 20° C, away from weather, humidity changes and sunlight.