Sourced from Real Seeds. Edible chrysanthemum greens are a quick growing salad addition which have a strong flavour so a little goes a long way. 
Surface sow reasonably closely in spring or autumn, just covering the seed. Autumn sowings can survive under fleece in milder areas.
Cut them repeatedy to keep them small and tender, and the flowers can be used too. Pick the leaves just before you want to eat them, as sitting around makes them go limp and  develop a bitter flavour. They are also good stir-fried in Japanese recipes.