Its a herb. I don't know english name of it. We use these in making flower garlands.

Is it edible? If so any suggestions on how to cook it?

we never ate.

I finally got a hold of my mom and she said her mom use to cook and put it in sticky rice or rice flour with shrimp, turnip and garlic. Suppose to help lower cholesterol . *shrug* will be interesting.

I went to the Asian Super Market and found out that this is called Tung Ho or Edible Garland Chrysanthemum.

Hi, I'm usually a lurker here , but since my grandmother uses it occasionally, I am familiar with it. Your plant is not a Chrysanthemum but a type of Mugwort. The closest match seems to be Artemisia argyi. It is called 'ai-tsao' in Mandarin and the cakes made from it are called 'tsao-ah-kueh' in Taiwanese.

Here is a link that might be useful: Artemisa

Stanhopea: Yes! My mother said that it is used in some sort of cake made out of Rice flour. Thank You for the information you were most helpful.

I am from south western coast of India and I remember my mom and her friends / cousins using these leaves ( as well as marjoram and Artemisia pallens ) in making garlands. The leaves are similar to chrysanthemum leaves, but the fragrance is very different. The common name they used was 'manapatri' They also mentioned that it had some medicinal properties.

I've never seen a fresh chinese mugwort (saw the dried ones in stores). Thanks for sharing the link, stanhopea.

Excellent thread!

It looks like the shungiku my mother grows, sometimes called "chop suey green". Good in sukiyaki and stir fries.