I second Tess – it is marvelous ohitashi style. It’s also great in Japanese-style soups, like soba or udon. Make the noodles and broth (instant dashi and soy sauce will do), and then throw in the washed shungiku leaves and let sit about 5 minutes. That will cook them just enough, and they will flavor the broth very nicely. Then you have an easy one-pot meal.

When I get around to it, I’ll post my recipe for canh tan o (Vietnamese chrysanthemum leaves soup). It’s just a simple light pork broth with the leaves.

Chrysanthemum leaves have an unmistakable and somewhat resinous flavour which is best enjoyed in small quantities amongst other foods. The Cantonese respect it for its ability to warm and harmonise the stomach, which in turn warms the entire body. Hence it is served primarily in the winter with hotpots, soups and snake dishes as a means of stimulating the digestion of these rich dishes.

Hunan Chinese sometimes stirfry tong ho as a vegetable.”

Wonder if you have Chinese or Japanese chrysanthemum? I think you can tell by the taste. In my experience Chinese Chry. is quite strong tasting, somewhat bitter.