Frilly Edible Chrysanthemum

 Glebionis coronaria: Frilly Edible Chrysanthemum, known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean, and cải cúc or tần ô in Vietnamese. Its mildly bitter leaves are used in Japanese cuisine, while the edible flowers, which bloom in shades of yellow and sometimes bicolour, make outstanding salad garnishes or food decorations. Plants grow to around 1.3m (4') tall and flower from spring to fall. Grow in rich, well-drained soil as for an ornamental flower. Thrives in cool coastal gardens.

Annual.

Annual Average seeds per gram: 602.