China Chrysanthemum Green
The dark green aromatic leaves are rich in vitamin B and minerals. They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad.