Glebionis coronaria
Shungiku (Glebionis coronaria), also known as chrysanthemum greens or garland chrysanthemum, is one of the most culturally specific microgreens in the ChefPax lineup — and one of the most underknown outside Japanese and Chinese cooking traditions. ChefPax grows the 3 Color Daisy variety in both 5×5 and 10×20 trays, surface-sown on coco coir with a 2–3 day blackout and harvest in 10–14 days.
The result is a decorative, aromatic microgreen with three-color leaves (green, yellow-green, and pale yellow) that carry a herbaceous, slightly bitter, distinctly aromatic flavor that is irreplaceable in authentic Japanese hot pot (nabe) and sukiyaki recipes. Shungiku has been used in East Asian cooking for over a thousand years — the leaves and shoots of the chrysanthemum plant are as fundamental to Japanese autumn and winter cooking as basil is to Italian cuisine.
In Austin, shungiku microgreens have found a home in the Japanese restaurant community and among home cooks who discovered them through Japanese cooking channels. The distinctive appearance — decorative enough to function as a plating element — and the culturally specific flavor make shungiku a specialty crop that's difficult to source locally in Austin, which is exactly why ChefPax grows it.
Shungiku microgreens taste herbaceous, slightly bitter, and distinctly aromatic with a quality that's difficult to compare to any Western herb — it's chrysanthemum-specific, recognizable to anyone familiar with Japanese hot pot. There's a pleasant vegetal quality with bitter notes that complement rich, umami-forward broths and dipping sauces. The three-color leaves add visual complexity to any dish.
Shungiku microgreens are rich in vitamins A and C, calcium, iron, and magnesium — the same nutritional profile as mature chrysanthemum greens but more concentrated at the microgreen stage. They contain unique bitter compounds (lactucin and related sesquiterpene lactones) that have been studied for their anti-inflammatory properties. In traditional Japanese medicine, shungiku has been used as a digestive aid and to support respiratory health.
For a deeper look at vitamins and phytonutrients studied across varieties, see the microgreens nutrition guide.
Shungiku microgreens are available in 5×5 and 10×20 formats. Refrigerate cut 5×5 trays and use within 3–5 days. The 10×20 live tray can be kept at room temperature in indirect light and snipped as needed over 7–10 days. The decorative three-color leaves hold their appearance well.
Full storage tips — container types, fridge placement, and shelf life by crop — are in the microgreens storage guide.
We're building dedicated shungiku microgreens recipes for this page. In the meantime, these recipes from similar crops are a great starting point:
30 min
Homemade sushi rolls with wasabi mustard microgreens for an authentic, spicy kick.
20 min
Hearty ramen bowl topped with spicy wasabi mustard microgreens for bold flavor.
20 min
Crispy pan-seared chicken with a sweet-savory glaze, finished with spicy mustard microgreens.
Shungiku has a distinctive herbaceous, slightly bitter flavor that's unique to the chrysanthemum family. It's aromatic and complex, with a quality that's familiar to anyone who's eaten Japanese hot pot. Western comparisons are difficult — it's mildly similar to a more complex, aromatic arugula.
Yes — shungiku (Japanese) and tong ho (Chinese) both refer to Glebionis coronaria, the edible garland chrysanthemum. It's the same plant cultivated across East Asian cooking traditions for thousands of years. ChefPax grows it as a microgreen rather than at the mature stage, but the flavor is characteristic of the plant.
Try shungiku microgreens in any miso soup or light Japanese broth — add them raw just before serving. They're also excellent in cold sesame noodle dishes and as a garnish on chilled tofu. Our wasabi mustard recipes offer a good starting point for Japanese-influenced microgreen cooking.
