Yellow chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of Asia. The resulting beverage is known simply as chrysanthemum tea (菊花茶, pinyin: júhuā chá, in Chinese). In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주).
Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine. The flowers may be added to thick snakemeat soup (蛇羹) to enhance the aroma. Small chrysanthemums are used in Japan as a sashi