Growing
Enjoying the aromatic, lobed leaves of garland chrysanthemum is easiest when you time your harvest to avoid the heat of summer. This annual thrives in mild or slightly cold climates, but once summer temperatures rise, the plant will quickly transition into premature flowering. To keep the foliage tender and flavorful, sow your seeds in the early spring or during the fall when the air is crisp. If you are growing in a container, ensure the soil is well-draining and maintains a pH between 6.0 and 7.5 to prevent root issues.
When the leaves are young and tender, they are perfect for adding to hotpots, soups, or sukiyaki. If you are cooking in a hotpot, wait until the very last moment to add the greens to the pot to prevent them from overcooking and becoming bitter. For those looking to extend their harvest, you can blanch the leaves before freezing them to preserve their quality. If you plan to store your harvest in the refrigerator, keep the leaves unwashed to help them stay fresh longer.
Plant Witch