Edible chrysanthemum is known by lots of other names, including “chop suey greens” which gives you a clue about where it came from, and how to eat it! The tender shoots are especially delicious, but the whole plant is edible.
It grows best in cool weather -- from fall through March or so for mild-winter folks. Or start indoors a month before last frost if you have real winter.
Begin harvesting 5-6 weeks after sowing by pinching out the shoots, leaving some leaves. This creates a sturdy, bushy plant that grows more leaves. If you leave the plant to flower, it will make a lovely 4’ tall short-lived perennial ornamental plant.
Save seed from the seed heads that follow flowering. Wait for the petals to fall off and for the seed head to get dry and brown. Rub the seeds from the seed head, or store the whole head intact in a paper envelope.