Rare term for chrysanthemum varieties grown for eating; more commonly referred to as 食用菊 (しょくようぎく).
See also: 食用菊
Ryōrigiku, also called shokuyōgiku, is used in boiled greens and tempura.
Compound of 料理 (cooking) and 菊 (chrysanthemum). The exact historical derivation is uncertain, but the term directly describes chrysanthemums used in cooking.