Planting Guide and Seed Saving Notes for Chrysanthemum

Chrysanthemum (Chrysanthemum coronarium)

Leaves and blossoms are edible and considered common fare in many parts of Asia.

How To Grow Chrysanthemum from Seed

Bed Preparation:

Chrysanthemum is an annual that prefers well-drained soil with moderate moisture. Choose a site with full sun to partial shade.

Planting:

Direct sow seed outdoors after last frost date or start seed indoors 4-6 weeks earlier. Sow seeds 1/16" deep and 6-8" apart. Seeds will sprout in 10-18 days. Thin seedlings so that mature plants are 12-15" apart. Plants are frost sensitive.

Harvesting:

Flowers and leaves are ready for harvest in 40-60 days after planting. Cut leaves for a continual harvest throughout the growing season. Leaves can be eaten raw or cooked. Flowers are traditionally blanched and only the petals are eaten.

How to Save Chrysanthemum Seeds:

Chrysanthemum 'Garland' seed matures late summer-fall. Seed is ready to harvest when brown and dry. Store seeds in a cool, dry place. Seeds are viable for 2-3 years.