[9] The vegetable grows very well in mild or slightly cold climates, but will go quickly into premature flowering in warm summer conditions.

In addition, the plant contains various antioxidants (in stem, leaf, and root tissues) that have potential long-term benefits for human health, although toxic (dioxin) properties have also been observed.

[13] In Korean cuisine, the plant is called ssukgat (쑥갓) and is used as an ingredient in various soups and stews, as well as a side dish (namul).

[13] In Japanese cuisine, it is called shungiku (春菊 "spring chrysanthemum"), and is used in nabemono, mixed into rice, or drizzled with soy sauce and sesame seeds as a side dish.

[citation needed] In Crete, a variety of the species called mantilida (μαντηλίδα) has its tender shoots eaten raw or steamed by the locals (see Greek cuisine).