The plant's greens are used in many Asian cuisines. It is widely available in China and appears in multiple Chinese cuisines as a ingredient for stir fries, stews, casseroles, and hotpots. 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).
It is best to blanch them for 20-30 seconds then top with a sesame based dressing. It is also good as an addition to sukiyaki but place at the last moment to avoid overcooking the vegetable.