Daisy Seeds – Garland Double Mix

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.