Edible chrysanthemum days to harvest

Edible chrysanthemum is also known as garland chrysanthemum, chop suey greens, shungiku, crown daisy, Japanese greens, chrysanthemum greens, tong hao, tung ho, tang ho, chong ho, kor tongho, tong ho choy, tong hao cai, thung ho, kikuna, tan o, cai cui, ssukgat, cooking chrysanthemum, khee kwai, gul-chini, and it probably has a few other common names. 

This plant was once classified in the genus Chrysanthemum (hence the common name of 'edible chrysanthemum') but has since been reclassified as Glebionsis. 

Edible chrysanthemum is a nice looking plant with pretty flowers that are not only edible but seem to be popular with beneficial insects.  I grow them organically and have no issues with pests or diseases.

Seed was planted on a heat mat in late winter and germinated incredibly fast!  The leaves, stems, flowers are edible.  Unfortunately I forgot to record when the leaf harvest started, but it was pretty early

Days to maturity edible chrysanthemum (Glebionis coronaria) serrated leaf

Seeds planted       17/08/2019       Day 0
Germinated           20/08/2019      Day 3
Flowering             22/12/2019      Day 127

Edible chrysanthemum flower

Edible chrysanthemum leaves - serrated leaf form

Pollinators and other beneficial insects seem to like the flowers