Shungiku is a well-known leafy vegetable in Asian cuisine. Its aroma and flavor are very different from what you would expect from an edible green. It resembles something between celery and carrots but with an astringent, fresh aftertaste. Shungiku should be very lightly cooked so that they retain their crunchy texture and flavour. Add to dishes last for maximum flavour!
Sprouts in: 1 - 2 weeks
Harvest in: 5 - 6 weeks
- Shungiku grows best at 18 - 30 °C / 64 - 86 °F and may appear to be growing slowly at the beginning. No need to thin any seedlings - let them all thrive!
- Shungiku tolerates growing even in hot and humid environments.
- It forms a leaf rosette that eventually will cover the garden lid - let it do its thing and soon you'll have many savory leaves to harvest.
- You may start harvesting outer single leaves approximately 30 days after planting or harvest the whole pod in one go - it is up to you.