How to Grow Garland Chrysanthemum Indoors as Microgreens
If you want to have a constant supply of delicious and nutritious mini-sized greens at home, try growing garland chrysanthemum baby greens or microgreens indoors. Garland chrysanthemum greens, also known as shungiku or chop-suey greens, are rich in nutrients like potassium and carotenoids. Garland chrysanthemum seeds germinate fast, yielding delicious baby greens in a very short time. The crisp, and tasty baby greens of this annual herb can be used in Asian-style stews, casseroles, omelets, soups, stir-fries, and hotpots. If you want to grow chrysanthemum baby greens indoors at home, simply follow the step-by-step instructions below.
- Fill a container (a seed-starting tray or small pot usually works well) with fine-textured potting mix. Distribute garland chrysanthemum seeds evenly on top of the potting mix and pat them down gently. Cover with a little extra soil.
- Next, find a bright indoor location for your container. Garland chrysanthemum baby greens or microgreens will usually grow well near a south-facing window. When finding a spot for your chrysanthemum garden, keep in mind that garland chrysanthemum greens will bolt and become bitter if they are exposed to too much sun/heat.
- Garland chrysanthemum, like all other plants, needs water to grow. Keep in mind, however, that too much or too little water can ruin your entire crop of chop-suey. To keep your indoor garland chrysanthemum garden moist, mist the soil lightly with a spray bottle every morning when the seeds are still germinating. Once your garland chrysanthemum microgreens are growing well, you can also use a small can to water the soil.
- When your garland chrysanthemum baby greens are ready for harvest, use sharp kitchen scissors to cut them close to the soil. It takes around 3 weeks for garland chrysanthemum to grow to "baby leaf" size. If you prefer the smaller "microgreen" size, you can harvest your greens even earlier. Garland chrysanthemum baby/micro greens are typically harvested just before they are eaten, which helps protect their fine texture, great flavor, and the nutrients they contain (such as potassium and carotenoids).