Chrysanthemum (Chrysanthemum coronarium)
Leaves and blossoms are edible and considered common fare in many parts of Asia.
How To Grow Chrysanthemum from Seed
Chrysanthemum is an annual that prefers well-drained soil with moderate moisture. Choose a site with full sun to partial shade.
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.
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.