Shungiku
Glebionis coronaria
Also known asChrysanthemum greens · Edible chrysanthemum · Tong ho · Garland chrysanthemum · Crown daisy · Sukgat
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 3–11 (winter low around -40°C)
- Frost
- frost hardy
- Season
- cool (spring/fall)
Growing systems
Root mass: light.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Rockwool (Mineral wool) | alkaline until pre-soaked | very high | low |
| Coco coir (Coconut coir) | slightly acidic | high | moderate |
| Perlite (Expanded volcanic glass) | neutral / inert | very low | low |
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 2 | 1 | 1 | 0.8 |
| vegetative | 3 | 1 | 2 | 1.4 |
Aquaponics suitability
Compatible
Fish waste provides enough nitrogen for healthy growth. Supplemental potassium, calcium, and iron may still be needed depending on fish stocking density.
Care notes
A fast, easy, cool-season hydroponic green. EC 1.0-2.0 mS/cm. pH 6.0-7.0. Temperature: 10–22°C (cool-season; bolts rapidly in heat above 25°C, but like broccoli rabe, the flower buds are also edible so bolting is less problematic). Moderate light (DLI 12-18 mol/m2/day). NFT, DWC, or media bed systems. From seed to baby leaf: 3-4 weeks. Full-sized: 5-7 weeks. Harvest by cutting leaves and tender stem tips. The aromatic, slightly bitter flavor is an acquired taste for Western palates but is deeply valued in Japanese and Chinese cooking. For hot pot: add fresh shungiku leaves to the simmering broth in the last 1-2 minutes; they wilt quickly and infuse the broth with their distinctive aroma. Succession plant every 3 weeks. Pest issues are minimal.