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Garland Chrysanthemum Seeds

  • Brand: KNOWN-YOU
  • Quantity: About 400 seeds per pack
  • Germination: Germination will take 6 to 14 days
  • Soil Condition: Chrysanthemums can survive in most soils, but they thrive in well-draining soil with consistent moisture. 
  • Sowing depth:  ¼ to ½ inch deep
  • Spacing: Space plants 2 inches apart.
  • Light: Full Sun
  • Watering timeone inch a week. Frequently.
  • Fertilizing: Recommended
SKU: V-095

Availability: In stock

$2.50

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Details

Details

Official Name: Glebionis coronaria

General description: Garland chrysanthemum is a leaf vegetable in the genus Leucanthemum. It is referred to as Tong Ho in Chinese and shungiku in Japanese. It is one of the few annual plants in its genus and has yellow florets grouped in small rayed flower heads and aromatic, bipinnately lobed leaves. The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions. Seeds are sowed in early spring and fall.

How to grow: Plant garland chrysanthemum 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 six to 14 days. Thin seedlings after the second set of leaves are produced; eat the thinnings.Thin to 12- to 20-inch centers if you will reliably harvest, or else the plants will become congested. To grow out for edible flowers, keep about 20 inches between plants to allow for older, broader growth and flowering. Allow some plants to reseed.

CARE: Apply 1 cup of balanced fertilizer per 10 square feet for rapid growth and better flavor. Mulch and water moderately. Keep the bed weeded. Shade cloth or lath panels can be used to block harsh sun should temperatures rise suddenly. Use agricultural row covers to extend the harvest season further into fall after sowing seed in early September.

HARVEST: Pick leaves and shoots while still young and crisp. For multiple harvests, leave an inch of growth above the crown. Garland chrysanthemum wilts fast, so harvest shoots and leaves the same day they will be used, wrap them in a damp towel and refrigerate.

Keep the plants watered and give them a drench of dilute fish and kelp after harvest.

Benefits:Some of the beneficial effects associated with eating garland chrysanthemum leaves include weight loss, antioxidant protection, a reduced risk of lung cancer, as well as protection against cardiovascular problems, kidney stones, cellulite, bloating and bone loss.

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