Nothing adds romance to an autumn stew like a few flower petals sprinkled on top. This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the produce section of the local grocery store. The dark green aromatic leaves are rich in vitamin B and minerals. They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. The Japanese dip the flowers in sake and eat them at the beginning of a meal to confer good health and long life.