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Chrysanthemum coronarium

Common names edible chrysanthemum, Chrysanthemum greens, garden flowers, ornamental...and others.

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About this species

It is popular in Cantonese cuisine, especially in the cuisine of Hong Kong, and in the Japanese in Nabemono (Japanese hot pot). Overcooking should be avoided and it is recommended to add it at the last moment to hot pot since it easily loses the structure.

Culinary uses

Young leaves and stems are used for flavoring soup and stir-fry. The leaves are an important ingredient in Taiwanese Oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry.

Home care uses

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Other uses

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