(2-oz) 12000 Seeds OASIS SHUNGIKU seeds; Chrysanthemum Greens; Vietnamese Tần Ô, Rau Cú, Caỉ Cúc

Description

2-oz or about 12000 Seeds OASIS SHUNGIKU seeds; Chrysanthemum Greens; heirloom non-GMO; Chrysanthemum coronarium; Kitazawa Seed #413 Edible chrysanthemum green is a traditional vegetable of Japan also known as shungiku. Oasis has small, deeply serrated, dark-green aromatic leaves and is more productive, vigorous, and branched than many other varieties. This easy to grow plant can also be used for sprouting and baby greens. Mature in just 40-50 days. Best plant in spring time, or late summer to early autumn. Many Asian cultures (Chinese, Japanese, Korean and Vietnamese) believe Shungiku (a.k.a. Tong Ho, Tong O, Tong Hao) have amazing herbal medicinal properties. Do google and find more details. Need more seeds? Some Growing & Harvesting Tip: – Direct sowing is recommended. Here in Chicago zone 5B, sowing should take place no later than end of August. – Provide well worked, fertile & well drained soil. – Note 1/4-oz seeds can cover 20-40 sqft area easily, try not to over-seed. – If using broadcast method, rake the soil gently to cover the seeds. – If plant in rows, space seeds 1/2″ apart, and space rows 6″ apart. Cover seeds with 1/4-1/2″ soil. – After sowing, keep the soil moist (but not soggy) for 10-14 days. Seedlings should begin to emerge by end of the 1st week. – If for some reason you over-seeded, do harvest the crowded area say 3-4 weeks after sowing, leaving at most one plant per square inch. Tender stems are very tasty in ramen noodles, just need to quick boil them for about 30 seconds. – Cut/pinch the stem above the first “branch”, typically two new shoots will emerge and can be harvested just 10-14 days later. – To prevent/minimize frost damage, cover the plants with clear poly tarp. This should extend the harvest period by 2-4 weeks. – Should the plants look like frozen after a hard frost, go ahead harvest them and consume that quickly, within the next few days. – Shungiku are very ornamental. Can be grown like wild flower patch. During flowering, a path of them will look like an ocean of yellow daisies or tall cushion mums. How to eat Shungiku: – toss them into ramen noodles – wonderful ingredient in hot pot, sukiyaki and shabu shabu. – miso soup with salmon head. – cold dish: boil for 30 seconds; drain the water; add minced garlic, soy sauce, sesame oil and fine vinegar, stir and marinate for at least 10 minutes. Sprinkle some sesame on top before serving. Put the leftovers in the fridge for future servings. – stir fry with minced garlic. – A must have ingredient for the Taiwanese night market oyster pancake – Korean seafood omelette/pancake, use Cilantro, green onion and/or Shungiku to add the green touch