Bring something different to your garden with Chopsuey Greens, also known as Shungiku. This edible chrysanthemum has pretty leaves and delicate flowers, both of which are delicious and aromatic. These Asian greens seeds add a unique, peppery flavour to soups, stir-fries, and salads, or are good simply blanched with a drizzle of sesame oil. Quick and easy to grow, Chopsuey Greens are well-suited to Australia’s climate and flourish in sunny positions with moist, well-drained soil. They’re a fantastic choice for gardeners looking to grow their own Asian-inspired ingredients. Pair these versatile greens with spring onion seeds or spinach seedsfor fresh, homemade stir-fries, or explore our full range of vegetable seedsfor even more inspiration.

How to Sow Seeds

Method: Pots / Direct sow
Growing notes: Sow Chopsuey Greens (Shungiku) seeds directly into a composted and well-draining garden bed from early spring to early autumn, or year-round in warmer regions—or sow in pots if you prefer. Choose a sunny or partially shaded spot with well-draining soil. Sow the seeds thinly, 6mm (1/4in) deep, in rows spaced 30cm (12in) apart. Water the soil thoroughly before sowing and keep it consistently moist during germination. Seedlings should emerge within 7-14 days.

Thin the seedlings to 15-20 cm (6-8in) apart once they are large enough to handle. For a continuous supply of tender leaves, sow additional seeds every 2-3 weeks. Water and feed regularly for best results. Harvest young leaves as needed when they reach 10-15 cm (4-6in) long, or allow the plants to mature and pick both the leaves and edible flowers.

When to Plant

General: All year round, avoiding hottest and coldest months.

Growing Needs

Sunlight: Full sun
Water requirement: Moderate

Plant Characteristics

Suitable for small spaces: Yes
Suitable for pots / containers: Yes
Easy to grow: Yes
Easy to Fast: Yes