Chrysanthemum leaves substitutes
Chrysanthemum leaves substitutes — 6 options, ranked, with the exact amount
Use Spinach
Same amount as the chrysanthemum leaves
The best substitutes for chrysanthemum leaves are spinach (1:1 ratio), arugula (1:1 ratio), watercress (1:1 ratio), and dandelion greens (1:1 ratio). Choose based on the dish and desired flavor profile.
- Verdict —
- Tweak it
- What changes —
- different taste, similar texture
- Best for —
- soups
Updated 26 Jul 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of chrysanthemum leaves | Verdict |
|---|---|---|---|
| 1 | Spinachsoups | Same amountTweak it | Tweak it |
| 2 | Arugulasalads | Same amountWorks | Works |
| 3 | Watercresssoups | Same amountWorks | Works |
| 4 | Dandelion greenssoups | Same amountWorks | Works |
| 5 | Baby bok choysoups | Same amountYou'll taste it | You'll taste it |
| 6 | Mizunasoups | Same amountTweak it | Tweak it |
Spinach
different taste, similar texture
Mild, tender leafy green that works well in most applications where chrysanthemum leaves are used.
- Best for
- soups, stir-fries, salads, hot pot, steamed dishes
Milder flavor, more tender texture, widely available, cooks quickly.
Arugula
similar taste and texture
Peppery leafy green that provides a similar bitter note to chrysanthemum leaves.
- Best for
- salads, soups, stir-fries, garnishes
Peppery flavor, slightly bitter, good for fresh applications.
Watercress
similar taste and texture
Peppery, slightly bitter leafy green with a similar flavor profile to chrysanthemum leaves.
- Best for
- soups, salads, stir-fries, garnishes
Peppery and slightly bitter, similar texture, good nutritional value.
Dandelion greens
similar taste and texture
Bitter leafy green that closely matches the flavor profile of chrysanthemum leaves.
- Best for
- soups, stir-fries, salads, steamed dishes
Similar bitter flavor, good nutritional value, may need longer cooking time.
Baby bok choy
different taste and texture
Mild, tender Asian green that works well in soups and stir-fries.
- Best for
- soups, stir-fries, hot pot, steamed dishes
Milder flavor, crunchy stems, good for Asian-style cooking.
Mizuna
different taste, similar texture
Japanese mustard green with a mild, slightly peppery flavor.
- Best for
- soups, salads, stir-fries, hot pot
Mild flavor, tender texture, commonly used in Japanese cuisine.
Questions
6 questionsCan I use spinach instead of chrysanthemum leaves?
Yes, spinach is a good substitute for chrysanthemum leaves, especially in soups and stir-fries. It has a milder flavor and more tender texture, so it will cook faster and be less bitter than chrysanthemum leaves.
What's the best substitute for chrysanthemum leaves in hot pot?
For hot pot, baby bok choy or spinach work well as substitutes. Both are tender and cook quickly in the hot broth. Arugula can also work if you want to maintain some of the peppery flavor.
Are chrysanthemum leaves the same as chrysanthemum flowers?
No, chrysanthemum leaves are the edible leaves of the plant, while chrysanthemum flowers are typically used for tea or decoration. The leaves have a different flavor and texture than the flowers.
Can I eat chrysanthemum leaves raw?
Yes, chrysanthemum leaves can be eaten raw in salads. They have a slightly bitter, herbaceous flavor that adds complexity to fresh dishes. Make sure to wash them thoroughly before eating.
Where can I find chrysanthemum leaves?
Chrysanthemum leaves are commonly found in Asian grocery stores, particularly in the fresh produce section. They may also be available at farmers markets or specialty produce stores.
How do I prepare chrysanthemum leaves for cooking?
Wash the leaves thoroughly to remove any dirt or sand, then trim any tough stems. For soups and hot pot, add them in the last 1-2 minutes of cooking. For stir-fries, add them near the end and cook just until wilted.
Tips for substituting chrysanthemum leaves
8 tips- Chrysanthemum leaves have a slightly bitter, herbaceous flavor that adds complexity to dishes
- Use young, tender leaves for best flavor and texture
- Add to soups and hot pot dishes in the last few minutes of cooking
- Can be eaten raw in salads for a fresh, slightly bitter note
- Pairs well with garlic, ginger, and soy sauce in Asian dishes
- Store in the refrigerator wrapped in damp paper towels for up to 3-4 days
- Wash thoroughly before use as they can be sandy
- The leaves wilt quickly when cooked, so add them at the end