THE CHINESE GREENS - Growing Chinese Vegetables in Your Own Backyard - page 18

Appearance
Garland chrysanthemum grows from 2 to 4 feet high. Foliage is dark green, pleasantly
aromatic, and very attractive. The daisylike flowers vary in color from white to yellow
to orange. Usually garland chrysanthemum is eaten as a green long before it has had a
chance to flower. Always let a few plants flower, however; the blooms are pretty and
they're fun to eat. Like all chrysanthemums, this vegetable is long-flowering and will
bloom in your garden from August until killed by hard frost. Plant between rows of
ruby chard and you'll find yourself out in the vegetable garden with a camera.
How to Grow
Getting started. Plant garland chrysanthemum early in spring, as soon as the ground
can be worked, and sow successively until early summer. If grown during hot weather,
it becomes slightly bitter, but you can plant it again in late summer for a fall crop.
Planting. Sow the small seeds thinly, if possible, ¼ to ½ inch deep, about 2 inches apart
and in rows 18 inches apart. Start thinning as soon as plants reach a couple of inches
tall. Young leaves, gathered while the plant is still immature, make the best eating.
Growing needs. Like most vegetables, garland chrysanthemum likes a rich, humusy
soil. Keep the plants well weeded and watered — mulch is a big timesaver — and
they'll thrive without any other particular care. If you incorporated fertilizer before
sowing, they won't need further feeding. The plants tolerate partial shade, so save your
sunniest spots for more demanding vegetables.
How to Harvest
Gather leaves when plants are no more than 4 to 6 inches tall. Spring-sown plants can
be gathered, plant by plant, as wanted. If you want flowers, harvest seedlings in such
a way as to thin out the row, leaving room for plants to fill out. They generally bloom
about 60 days from seed. The flowers make quite a show in the vegetable garden.
Varieties
There are at least two varieties: one small with medium-lobed (“fine”) leaves and a
somewhat taller one with deeply serrated leaves. The florists' chrysanthemum (a differ-
ent species, Chrysanthemum × morifolium ) is frequently used in Japan for making dried
flower petals.
Varieties to look for: Small Leaf, Round Leaf, Tiger Ear.