I love sesame oil! With this recipe, I've become able to enjoy eating chysamthemum greens, which I hadn't really liked before.You heat the sesame oil before pouring it on the greens, to be careful not burn yourself. Recipe by Mikapachiko

In Korea, they often eat uncooked chrysanthemum greens, but they also prepare it in a 'namul' type dish.1. Don't boil the chrysanthemum for too long. The fragrance and the texture will be ruined.2. First combine the seasoning ingredients to make a strong flavor. Then add the sesame oil and sesame seeds. It will come out so much better if you follow the correct order to add the ingredients. Recipe by Gutsugutsudesu

The addition of mayonnaise to the sesame seed sauce turned this dish into a new flavor.This is one dish I often make at home when winter comes around.Chrysanthemum leaves cook through very quickly. Be careful not to over-boil.Thoroughly drain excess water.Adjust the seasonings to taste. Recipe by Hawaiantomato

Since everybody liked my "Gingered White Turnips", I tried making stir-fried chrysanthemum greens with ginger this time.Make this dish with lots of love.Try to stir-fry as quickly as possible. Recipe by Omamesan

I have recently taken to raw chrysanthemum greens and Chinese cabbage, both of which are usually served cooked. I saw a recipe for chrysanthemum greens and octopus with an umeboshi sauce in a magazine, tried it out and loved it! But octopus is expensive, so I came up with this recipe for a refreshing, everyday salad with nori seaweed for flavor. It's great in the summer, but chrysanthemum green leaves are more tender during their peak season, which is winter.Adjust the seasoning depending on how much chrysanthemum greens you have and the size of the umeboshi plums. I like the dressing better with more sesame oil than vinegar. For the nori, I usually use plain, but you can use flavored or Korean nori seaweed instead. The salad is great when eaten right after mixing, but it's just as good if you leave it for a while and the leaves have wilted. Recipe by emmy129

We eat a lot of chrysanthemum greens in nabe (hot pots), but I wanted to eat them another way and so I made this namul dish.When parboiling, it you like it on the firm side, about 20-30 seconds should be enough. Recipe by happy sky

My husband doesn't like chrysanthemum greens...But I absolutely love them.Do not overcook.If the stems become too soft, blanch in water and drain immediately!Please adjust amount of mayonnaise to your liking. I recommend using lots of ground sesame seeds. For 2 servings. Recipe by Eshire

I made the mustard dressed chrysanthemum greens heartier by adding more ingredients.You can adjust the spiciness by adjusting the amount of the mustard.The grated daikon radish helps disperse the sticky feeling. Recipe by Nonbiriharumimushi

I tend to buy too much mizuna and often have a lot left over. Since it wilts quickly, I came up with this recipe to use it up.This recipe calls for whole roasted sesame seeds, but if you can also use ground sesame seeds to make it easier. Recipe by Nanaiku

I had leftover chrysanthemum greens, so I tossed them into a stir-fry with my favourite ingredients.There's nothing much to note! For 1-2 servings. Recipe by annnnn

I wanted to make a salad with this season's chrysanthemum leaves and enoki mushrooms.Use a generous amount of ground sesame seeds. Recipe by Marimy

I was searching for a tasty way to eat chrysanthemum leaves, so I tossed them with my daily portion of natto!!After draining the chrysanthemum leaves, be sure to thoroughly squeeze out the excess water. Recipe by Sanipan