Chrysanthemum balsamita Linn. Compositae. Alecost. Costmary.
West Mediterranean countries. This plant is common in every cottage garden in England, where it was introduced in 1568. The leaves possess a strong, balsamic odor and are sometimes put in salads but it has ceased to be grown for culinary purposes and even in France is only occasionally used. The leaves were formerly used in England to flavor ale and negus, hence the name alecost. In the United States, it is mentioned by Burr, 1863, who names one variety. It is grown in Constantinople.
Chrysanthemum leucanthemum Linn. Marguerite. Ox-Eye Daisy. White Daisy. Whiteweed.
Europe. Johnson says the leaves may be eaten as salad. The plant is the well-known flower of our fields, where it has become naturalized from Europe.
Chrysanthemum segetum Linn. Corn Chrysanthemum. Corn Marigold.
Europe, north Africa and western Asia. The stalks and leaves, "as Dioscorides saith, are eaten as other pot herbes are." In northern Japan and China, Miss Bird describes a cultivated form of chrysanthemum as occurring frequently in patches and says the petals are partially boiled and are eaten with vinegar as a dainty.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.