Rare Find!!! 72000 Seeds KOMI SHUNGIKU seeds; Long Stem Chrysanthemum Greens; Vietnamese Tần Ô, Rau Cú, Caỉ Cúc; Tong Ho 光桿茼蒿

Description

(12-oz) or about 72000 Seeds KOMI SHUNGIKU seeds; Long Stem Chrysanthemum Greens; 光桿茼蒿; heirloom non-GMO; Chrysanthemum coronarium; Kitazawa Seed #300 Komi Shungiku is best known for its delicious stems. The leaves of this unique variety are thin and finely serrated with an almost lace-like appearance. The stem grows upright and the bright green leaves cascade from the top of the stalk. The chrysanthemum flavor and aroma is mild, providing a nice addition to salads, pickling, or add to hot pot, sukiyaki, shabu shabu. Great autumn crop, sow the seeds when daytime temperature is consistently below 80F. For Chicago zone 5B, ideal sowing time is late August. Need more seeds? 1-oz jumbo packet has about 6,000 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. – 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 patch 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.