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Chopsuey Greens Shungiku


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Wonderfully aromatic tasty leaves, great for noodles and salads
    This edible variant of Chrysanthemum is one of the most interesting Asian ‘greens’ available. Both the pretty leaves and flowers can be used and have a wonderful fragrance and flavour. Delicious in soups, casseroles, hotpots and salads, or blanched with a sesame oil and garlic.
  • A taste of Asia
  • Exciting and delicious varieties
  • Salad, simmer, stir fry, soup, casserole, garnish
  • Plant Attributes

    • Position: Partial Sun
    • Suitable Climate Zone(s):
      • Tropical
      • Subtropical
      • Arid
      • Temperate
      • Cool
    • Flowering Time(s): Spring, Summer, Winter, Autumn
    • Plant Type: Edibles


    • Make a selection:: Vegetables

    Availability Table

    • Season Chart:
      • Jan
      • Feb
      • Mar
      • Apr
      • May
      • Jun
      • Jul
      • Aug
      • Sep
      • Oct
      • Nov
      • Dec
      • NSW/ACT
      • VIC
      • QLD
      • WA
      • SA
      • TAS

    How to use

    1. To make tempura dipping sauce, combine sugar and water in a small saucepan and cokk over med heat, stirring, until sugar is dissolved. Add soy sauce and lemon juice, stir and set aside.
    2. To make sesame topping, toast sesame seeds in a dry pan till golden. Crush lightly in a mortar and pestle while still warm, add soy sauce and sugar, then set aside.
    3. Cut the chopsuey into 5cm lengths. Blanche in boiling water for 30 seconds, then shock in ice water, drain and squeeze out any excess water.
    4. To make Tempura batter mix plain flour, baking soda and corn flour together in a mixing bowl. In a separate bowl crack the egg and beat it roughly, add cold water and mix gently. Pour the flour mix in batches into the egg mixture and combine gently.
    5. Heat the oil to approximately 160℃.
    6. Dust the blanched chopsuey with plain flour on both sides. Put into the tempura batter mix, then straight away into the oil. Only do a couple at a time so the temperature remains constant. Cook till lightly golden and crisp, turning once. Place cooked tempura on plate with paper towel to drain.
    7. Arrange the tempura on a serving plate, top with crushed sesame and serve with a bowl of dipping sauce.

    General Precautions

    Not suitable for children under 3 years of age, contains small parts. Adult supervision required.

    Sizes/Options Available

    500 seeds

    General Retail Stockists

    Bunnings Warehouse and Independent Garden Retailers