Edible chrysanthemum greens or garland chrysanthemums are found around the Mediterranean. They are used in China and Japan for flavouring stir fried dishes. They may also be used in salads, soups and nabe (a variety of communal one-pot meals) dishes. Avoid overcooking these tender leaves, as they will become mushy. They are a useful source of vitamin C, carotene, calcium and iron. Choose lush green bunches that have thin stems.
