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 |