Every year around this time, Zhongshan in Guangdong Province, southern China, celebrates the peak season for eating edible chrysanthemums. Local restaurants are rolling out a series of chrysanthemum-themed banquets that invite diners to taste the flower in playful and surprising ways.

Chefs are transforming fresh chrysanthemum blooms into dishes such as goji-and-chrysanthemum cake, avocado-and-chrysanthemum sashimi, and a signature chrysanthemum-poached chicken. Each plate highlights the flower’s delicate perfume and texture, and patrons have been praising the inventive flavours.

Edible chrysanthemums are available year-round, though quality and size vary with the seasons. Right now is the peak sales period, and demand for the blooms is high.