Daisy Seeds – Garland Double Mix
Quantity: Approx: 25+ ⓘ
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Daisy Seeds – Garland Double Mix
Daisy Seeds – Garland Double Mix
Features
Sow 1/4 inch deep in cool, well-drained soil in full sun.
How To Grow
Beautiful Double Daisies with Edible Leaves
Garland Daisy Double Mix (Glebionis coronaria) is a unique heirloom annual that offers two harvests in one plant — fully double, pompon-shaped flowers in cheerful yellow, gold, and creamy white, plus tender edible leaves with a mild herbal flavour used across Asian cuisines as Chop Suey Greens, Shungiku, or Tong Hao.
This dual-purpose variety is loved by cottage gardeners for its long-lasting blooms and by kitchen gardeners for its quick, productive leaf harvest. Vigorous, free-flowering, and easy to grow from seed.
Why You'll Love Growing Garland Daisy
- Dual harvest — beautiful flowers and edible leaves
- Fully double pompon blooms in yellow, gold, and cream
- Tender leaves used in stir-fry, soups, and salads
- Long flowering season through cool months
- Excellent cut flower with strong vase life
- Attracts bees and beneficial pollinators
- Self-seeds for return blooms next year
Plant Features
- Plant Type: Cool-season flowering annual (also called Edible Chrysanthemum)
- Botanical Name: Glebionis coronaria (syn. Chrysanthemum coronarium)
- Other Names: Chop Suey Greens, Shungiku, Tong Hao, Garland Chrysanthemum
- Flower Colour: Yellow, gold, and creamy white double pompons
- Bloom Size: 1.5–2 inches across
- Growth Habit: Upright, branching
- Growing Difficulty: Easy
- Container Friendly: Yes
Growing in Pakistan
Garland Daisy is a cool-season annual that performs beautifully in Pakistani winters. For Punjab, Sindh, and most plain regions, sow from September–February; harvest young leaves from 4 weeks onwards and flowers from February–April. In cooler northern hill areas (Murree, Swat, Hunza, Quetta), sowing can extend to March–April. Provide full sun, well-drained soil, and moderate watering. Plants bolt and flower more readily as days warm up — harvest leaves while plants are young for the best flavour.
Note: Different from Painted Daisy
This is Glebionis coronaria (Garland Daisy / Edible Chrysanthemum), an entirely different species from the Painted Daisy (Chrysanthemum carinatum) and the perennial florist mum (Chrysanthemum × morifolium / Gul-e-Daudi). Garland Daisy is the only chrysanthemum species with edible leaves widely used in Asian cooking.
