Shungiku (AKA, Three Color Daisy, Tri-Color Daisy can be grown as an edible flower, salad greens, or especially as a microgreen. As a micro, it has thin serrated true leaves. This light green, pretty micro has a slightly crunchy texture with a strong carrot, fruit, and flowery flavor that also has a mild but pleasant bitterness. Plant greens are used in many Asian cuisines. They appear in Cantonese Cuisine and Hong Kong Cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelets and, when young, are used along with stems to flavor soup and stir-fry.
0.01 g / 100+ Seeds
Square Foot Garden Spacing: six plants per sq ft
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