The plant’s greens are used in many Asian cuisines. They appear in Cantonese cuisine and Hong Kong cuisine in stews, casseroles, and hotpots. The leaves are also an important ingredient in Taiwanese oyster omelettes and, when young, are used along with stems to flavor soup and stir-fry. 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).