Edible chrysanthemum or cooking chrysanthemum Tong Ho Seeds

Edible chrysanthemum is also called Tong Ho (Choy), Tung Ho (Choy) or Chong Ho ( Choy) in Cantonese, and Tong Hao ( Cai) in Mandarin. In Japanese, it is named Shigiku, Shungiku or Kikuna, in Korean its name Ssukgat, in Indian Gul-chini and in Vietnamese Tan or Tan O.

Planting:

In the spring or late summer, as it grows best in cool weather. Site in full sun on weeded, well-drained soil, sowing seeds ¼ to ½ inch deep and 2 inches apart. Germination will take 6 to 14 days. Thin seedlings after the second set of leaves are produced; eat the thinnings.

The Broad leaf variety does well in warmer climates, slow to bolt,mature slightly late.