The plant's greens are used in many Asian cuisines.
 It is widely available in China and appears in multiple Chinese cuisines as a ingredient for stir fries, stews, casseroles, and hotpots.
In Japanese cuisine, it is called "spring chrysanthemum" (春菊 shungiku), and is used in  nabemono.
Korean cuisine uses the greens in soups,  stews, and alone as a side dish (banchan).
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).
The plant's greens are used in many Asian cuisines.  It is widely available in China and appears in multiple Chinese cuisines as a ingredient for stir fries, stews, casseroles, and hotpots. In Japanese cuisine, it is called "spring chrysanthemum" (春菊 shungiku), and is used in  nabemono. Korean cuisine uses the greens in soups,  stews, and alone as a side dish (banchan). 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).
Glebionis coronaria