Life in China 2016: A Picture A Day, June 16 – There are a large variety of greens available here and I still don’t know what they all are or how to cook them! We decided to try one that is not always available, the “huang bi bai” or chrysanthemum greens, also called garland chrysanthemum, crown daisy and more. Chrysanthemum is known best in China for its flowers which are dried for tea and Traditional Chinese Medicine. If the plants are very young, the stems and leaves can be eaten raw in salads, but most you buy in the store are mature enough that they are better cooked. Warnings are to not overcook them though. We stir-fried ours with some garlic, onions, pork, and spinach. We cooked the pork, garlic and onions first, then added the 1 ½” stem pieces with the spinach, and put the leaves in last just for a couple of minutes. I can’t say that I noticed any distinct flavor, but it did give the overall dish a slightly different taste, and the stems added a slightly crunchy texture, which was nice. One more item you can look for to add to your cuisine!