A mix of double-flowered Chrysanthemums in shades of yellow & white. Petals are also edible, although the flower centre is bitter.
The edible Chrysanthemum has a distinctive tangy flavour, and deserves to be more popular. Young leaves can be eaten raw or steamed, their flavour becomes stronger as the plant matures. The crop is undemanding.
Possibly a good companion plant, protecting neighbouring plants from caterpillars etc. There is a report that secretions from the roots can be effective in controlling nematodes in the soil, but this has not been substantiated.
Surface-sow in spring to early autumn in situ. The seed usually germinates within 10 - 18 days at 15°c. Successional sowings can be made at intervals of a few weeks in order to ensure a constant supply of young plants.
Autumn sowings succeed in mild areas. An autumn sowing under cover will often supply leaves all winter.
It takes 4 - 5 weeks from sowing the seed to the first harvest when plants are grown on the cut and come again principle.
Plants often self-sow when they are well-sited and the soil is disturbed by hoeing etc.