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BabyBeet

150 Seeds

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Chopsuey Greens

Chrysanthemum coronarium
HOW TO GROW CHOPSUEY GREENS

Sow in doors 2–4 weeks before last frost, direct sow in early spring and fall. Successionally sow at intervals of a few weeks for a constant supply. Grows well in mild or slightly cold climates and can withstand light frost. An autumn sowing under cover often supplies leaves all winter. May bolt quickly in warm summer conditions. Young shoots, stems and flower petals are eaten raw or cooked. Center of flower is bitter. Can grow in semi-shade, prefers moist soil. Surface sow, press into soil, do not cover. Soil pH 6.1–7.5.

Usual seed life: 9–10 years.

Planting Depth surface requires light
Soil Temp. Germ. 60–70˚F
Days to Germ. 10–18
Plant Spacing 9–12”
Row Spacing 18–24”
Days To Maturity 40–60
Full Sun, Moist Well Drained Soil
  • chopsuey greens image####

  • 200 Seeds$3.75
  • 2000 Seeds$22.50
The edible chrysanthemum has a distinctive tangy flavor, and deserves to be more popular. Young leaves can be eaten raw or steamed but flavor becomes stronger as the plant matures, cut and come again. Rich in vitamins, minerals, various antioxidants and potassium at 610 mg/100 g and carotene at 3.4 g/100 g in edible...
The edible chrysanthemum has a distinctive tangy flavor, and deserves to be more popular. Young leaves can be eaten raw or steamed but flavor becomes stronger as the plant matures, cut and come again. Rich in vitamins, minerals, various antioxidants and potassium at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. The plant’s greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles and hotpots. The leaves are an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in nabemono. Korean cookery uses the greens in soups, stews and alone as a side dish or banchan. In a hotpot, it is added at the last moment to the pot to avoid overcooking. Leaves are expectorant and stomachic. Also known as chrysanthemum greens, edible chrysanthemum, chop suey green, crown daisy and Japanese-green. Tags: Color: Green, Season: Spring Fall.

Chrysanthemum coronarium is a species of flowering plant in the aster family, Asteraceae. It is native to the Mediterranean and East Asia. It is used as a leaf vegetable. Delicious chopsuey greens recipes.
Learn More
  • chopsuey greens image####

Chopsuey Greens

Chrysanthemum coronarium
The edible chrysanthemum has a distinctive tangy flavor, and deserves to be more popular. Young leaves can be eaten raw or steamed but flavor becomes stronger as the plant matures, cut and come again. Rich in vitamins, minerals, various antioxidants and potassi...
The edible chrysanthemum has a distinctive tangy flavor, and deserves to be more popular. Young leaves can be eaten raw or steamed but flavor becomes stronger as the plant matures, cut and come again. Rich in vitamins, minerals, various antioxidants and potassium at 610 mg/100 g and carotene at 3.4 g/100 g in edible portions. The plant’s greens are used in many Asian cuisines. They appear in Cantonese dishes and Hong Kong cuisine in stews, casseroles and hotpots. The leaves are an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. In Japan, it is used in nabemono. Korean cookery uses the greens in soups, stews and alone as a side dish or banchan. In a hotpot, it is added at the last moment to the pot to avoid overcooking. Leaves are expectorant and stomachic. Also known as chrysanthemum greens, edible chrysanthemum, chop suey green, crown daisy and Japanese-green. Tags: Color: Green, Season: Spring Fall.

Chrysanthemum coronarium is a species of flowering plant in the aster family, Asteraceae. It is native to the Mediterranean and East Asia. It is used as a leaf vegetable. Delicious chopsuey greens recipes.
Learn More
HOW TO GROW CHOPSUEY GREENS

Sow in doors 2–4 weeks before last frost, direct sow in early spring and fall. Successionally sow at intervals of a few weeks for a constant supply. Grows well in mild or slightly cold climates and can withstand light frost. An autumn sowing under cover often supplies leaves all winter. May bolt quickly in warm summer conditions. Young shoots, stems and flower petals are eaten raw or cooked. Center of flower is bitter. Can grow in semi-shade, prefers moist soil. Surface sow, press into soil, do not cover. Soil pH 6.1–7.5.

Usual seed life: 9–10 years.

Planting Depth surface requires light
Soil Temp. Germ. 60–70˚F
Days to Germ. 10–18
Plant Spacing 9–12”
Row Spacing 18–24”
Days To Maturity 40–60
Full Sun, Moist Well Drained Soil
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