Mulberry-leaved Chrysanthemum

This genus consists of 20 species of aromatic perennials that grow wild in Europe and in C and E Asia. Though now mostly attributed to the genus Dendranthema, the popularity of chrysanthemums in cultivation has resulted in widespread retention of the former name in the gardening media. The genus includes the florists' chrysanthemum, C. x morifolium (correctly known as D. x grandiflorum), a complex hybrid group of perennials raised in China before 500BC from D. indicum and other species. Florists' chrysanthemums were introduced to the West from China in the 18th century and rapidly became popular as ornamentals for their long-lasting flowers in a wide range of rish colors. In the East they have been valued for medicinal and culinary purposes since at least the first century CE. Chrysanthemum flowers for cooking and tea in the East are yellow, double, and about 5cm (2in) in diameter. The edible chrysanthemum leaves (known as chop suey greens) that feature in Asian cooking are from Chrysanthemum coronarium (garland chrysanthemum, shungiku), which has spicy foliage and yellow flowers.

Perennial with branched, erect, or spreading stems and strongly aromatic, pinnately lobed leaves, to 12cm (5in) long. Clusters of single or double flowers, 2,5-30cm (1-12in) across, with white, yellow, bronze, pink, or red ray florets, are borne from late summer to late autumn. Choose a small-flowered, double, yellow cultivar for culinary use.


Common Name:
Mulberry-Leaved chrysanthemum
Other Names:
Florists' chrysanthemum
Botanical Name:
Chrysanthemum x morifolium
Genus:
Chyrsanthemum
Family:
Asteraceae
Cultivation:
Rich, well-drained, neutral to slightly acid soil in sunny, sheltered position. Half-hardy cultivars require protection during the autumn and winter in cold areas. Pinch out plants when 15-20cm (6-8in) tall to encourage sideshoots. Chrysanthemums are prone to a wide range of pests and diseases.
Propagation:
By seed sown in late winter or spring at 13-16°C (55-61°F); by basal cuttings in winter or spring; by division in autumn or early spring.
Harvest:
Leaves are picked as required. Flowers are gathered when fully open and used fresh or dried for culinary purposes, or dried (often being steamed first to reduce bitterness) for use in infusions and tinctures.
Height:
30cm-2.2m (1-7ft)
Width:
30-90cm (1-3ft)
Hardiness:
Z6-8
Parts Used:
Leaves, flowers (ju hua), petals.
Properties:
A bitter, aromatic herb that lowers fevers, soothes inflammation, dilates the coronary artery (increasing blood flow to the heart), and inhibits the growth of pathogens.
Medicinal Uses:
Internally for hypertension, coronary artery disease, angina, feverish colds, and liver related disorders.
Culinary Uses:
Leaves are used for tea, or made into fritters. Flowers are cooked or pickled in Oriental cuisine. Petals are used to make tea or flavor China tea. Flowers and petals are added to soup.
Bibliography:
Encyclopedia of Herbs by Deni BrownCopyright © 1995, 2001 Dorling Kindersley Limited. pp. 167-168