Chrysanthemum coronarium

Chrysanthemums (called simply “mums” in America) are native to East Asia where they were documented as early as the 15th century. Over time they became integral to Japanese culture, symbolizing long life and even making their way onto Japan’s Imperial Seal.

---

Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
•	•	•	•	•					•	•	•

---

Description

Chrysanthemum greens are the leaves of a species of plant in the daisy (Asteraceae) family. The leaves are best picked and eaten when young and tender. They have a mild, herbaceous taste.

---

Storage tips

Remove any twist ties or rubber bands from your greens, then pat them dry and place them in a plastic bag. Store the bag in the crisper drawer of your fridge for up to 5-7 days.

---

Culinary tips

• Chrysanthemum greens are very popular in Asian cuisine. Try adding them to soups or stir fries.
• Add the young leaves to a salad or lightly steam or saute them. Mature leaves are best when cooked.