My husband visited our relative and harvested lots of vegetables last November, one of which was chrysanthemum.
In traditional Japanese cooking, we don’t really use edible flowers a lot, except for chrysanthemum and nanohana (canola flowers).
Typically chrysanthemums are used for sunomono, Japanese vinegared food.
But we got quite a lot, so I used some for miso soup.
To prepare, I picked petals off from the flowers and boiled quickly in the hot water with vinegar.
In the miso soup, I added Chinese yum together with chrysanthemum. Both of them are good for health – they have been used as traditional natural medicine.