Chrysanthemum Seeds,
Otafuku
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Description
Otafuku carries both flavor and story in equal measure. This edible chrysanthemum traces its roots back to ancient China, where it was once reserved for noble gardens, before becoming a beloved seasonal green in Japan known as Shungiku. The leaves and flowers offer a distinctive citrusy, lightly grassy flavor that brightens soups, hot pots, pickles, and stir-fries with a freshness that feels almost uplifting. In mild climates, it produces both spring and fall crops, giving steady harvests when many greens are either just starting or winding down. Beyond the kitchen, it carries a thread of folklore—Otafuku is a smiling figure in Japanese tradition, a symbol of joy, good fortune, and abundance. Growing it feels like inviting a little of that spirit into the garden: something nourishing, cheerful, and deeply rooted in history.
Plant Details
- Botanical Name
- Glebionis coronaria
- Life Cycle
- Annual
- Sun Requirement
- Full sun
- Days to Germinate
- 7–14
- Days to Maturity
- 30–40
- Planting Depth
- ¼ in.
- Plant Spacing
- 6–8 in.
- Ideal Temperature
- 50–75°F
- Frost Hardy
- Yes
Growing Guide
When to Grow
FAQ
Which parts of Otafuku can I eat?
The leaves and flowers of Glebionis coronaria are edible, adding a citrusy, lightly grassy flavor and nice texture to salads. Otafuku's large, light green leaves are also perfect for boiling, pickling, or stir frying.
How quickly does it grow?
Fast. Seeds germinate in 7 to 14 days and the crop reaches maturity in 30 to 40 days.
Can I get two harvests in one year?
In a mild climate, edible chrysanthemum will produce spring and fall crops.
