An essential ingredient in hot pot dishes such as shabu shabu
The young leaves of the Chrysanthemum are part of Japanese and Chinese cooking and used in soups and in hot pot dishes such as shabu shabu or da been lo. Chrysanthemum leaves have a strong flavor and should not be overcooked.
Note: Chrysanthemum leaves used in cooking are slightly different than those of the flowering Chrysanthemum and are grown specifically for cooking. There are also Chinese varieties grown specifically for their flowers, to be used as garnish or in teas.