Chrysanthemum greens, also called crown daisy or edible chrysanthemum, refers to a species of the Chrysanthemum plant (Glebionis coronaria) that is cultivated as a leaf vegetable across much of East Asia.
In Korean cuisine, it is called ssukgat and used as a namul side dish or incorporated in jjigae (stews) and soups.
In Chinese cuisine, it is called tong ho or tónghão, and is used extensively in stir-fries, stews, and casseroles.
In Japanese cuisine, they are called shungiku or "spring chrysanthemum", and are cooked in nabemono (hot pots), or used as a side dish with soy sauce.
In Vietnamese cuisine, they are called cải cúc or tần ô, and are used in soups or as a side dish.
In Cretan Greek cuisine, they are called mantilida and are eaten raw or lightly steamed.