This edible chrysanthemum is one of the most versatile crops on the farm and in the kitchen. In areas with relatively cool summers Tong Ho can be grown year round and provides a tasty green that is less susceptible to pest, heat, bolting, and drought stress than other leafy vegetables. Young, tender leaves can be harvested in a matter of weeks for salad. Older regrowth is great for hot pot or stir fry. Once Tong Ho begins flowering the fragrant petals make great edible garnish for pastries or whole stems can be cut for a long lasting cheerful yellow/white daisy cut flower. If left to go to seed Tong Ho will readily self seed year after year providing great forage for beneficial insects.

Days to Maturity: 20-30 days for baby leaf, 40 days for bunching.

Growing Tips: Tong Ho is an easy to grow green that offers multiple harvests at all life stages from leaf to edible flower to seed crop. After harvesting, allow it to regrow and Tong Ho will send up a flurry of 5’ tall yellow daisies that host a variety of pollinators and beneficial wasps.

When to Plant: Cool/warm season annual. In moderate climates you can grow Tong Ho year round. Hotter weather can lead to more intense flavor, spring and fall sowings are best.

Planting Depth: Direct seeding recommended, ¼” deep.

Spacing: Sow densely, 12-24 seeds/foot in rows 6-12” apart, or broadcast to cover the bed top.

Sun: Full sun/partial shade. In summer, afternoon shade is beneficial.

Water: For best/consistent greens production provide consistent moisture.

Grower: Shao Shan Farm, Sebastopol, CA