Chrysanthemum

Edible chrysanthemum refers to certain varieties of chrysanthemum plants whose leaves, shoots, buds, and flowers are consumed as food, especially popular in Asian cuisine. Commonly known as Garland chrysanthemum or Shungiku (Glebionis coronaria), this annual plant produces tender, serrated green leaves and bright yellow or white flowers that have a slightly peppery, mildly bitter, or sweet flavor. The young leaves and shoots are often used fresh in salads, steamed, stir-fried, or added to soups and hot pot dishes. The flowers can also be eaten raw or cooked and are sometimes used to make tea. Edible chrysanthemums are valued for their versatility, distinctive taste, and nutritional benefits, and they can be harvested repeatedly during the growing season. They thrive best in cool weather and are an ideal addition to a variety of culinary preparations.