Different eating habits, the practice of Chrysanthemum morifolium is also different, so there are more ways to eat it. Common ways to eat Chrysanthemum morifolium are: steaming Chrysanthemum morifolium, frying Chrysanthemum morifolium with garlic, cold chrysanthemum morifolium, scrambled eggs with Chrysanthemum morifolium, and stewing hairtail with Chrysanthemum morifolium. Chrysanthemum is a biennial herb in Compositae, with long pinnate division and yellow or white flowers, similar to wild chrysanthemum.

The main varieties of Chrysanthemum morifolium are Chrysanthemum morifolium and Chrysanthemum morifolium. Chrysanthemum morifolium leaves are large and thick, spoon-shaped, with short stems, soft texture and little fiber, which is suitable for cultivation in southern China.

Artemisia microphylla has narrow leaves, thin mesophyll, thin stems and branches and strong cold and heat resistance, which is suitable for cultivation in northern China.