The plant's greens are used in many Asian cuisines. Normally only the greens are consumed but the stronger tasting stalk can also be used. They can be simmered, steamed, stir fried, deep fried, or added to soups. When overcooked they can become bitter. In traditional food culture it is seen as "warming" and thus was primarily eaten when it was cold. In
Vietnamese cuisine, the greens are known as
cải cúc or
tần ô, and are used in soup (
canh) or as a side dish accompanying various noodle soups. In a hotpot, it is added at the last moment to the pot to avoid overcooking. In
Crete, a variety of the species called
mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see
Greek cuisine). Edible chrysanthemum leaves.jpg|Edible crown daisy leaves Ssukgat-namul.jpg|Korean
ssukgat-namul (seasoned crown daisy side dish) KOCIS maeuntang, spicy fish soup (5035733642).jpg|Korean
maeuntang (spicy fish soup) with crown daisy Udong.jpg|Korean
udong noodles with crown daisy and
eomuk (fish cakes) == Gallery ==