Chrysanthemum |
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| Common Name | Chrysanthemum |
| Scientific Name | Chrysanthemum |
| The name chrysanthemum comes from the Greek words chrysos, meaning "gold," and anthos, meaning "flower." Native to China, the original wild, delicate white or yellow blossoms were about the size of a dime before hybridization and selective cultivation made possible the many showy varieties we associate with the plant today. Cultivation of the chrysanthemum began more than 2,000 years ago in China, where it is considered the flower of immortality. Tea made from dried flowers was served to Chinese emperors, and today the best grade tea flowers go for as much as $30 a pound. The chrysanthemum is also the imperial emblem of Japan. The flower was not introduced into Europe until the middle of the eighteenth century. It was brought to America in 1798. The Chinese and Japanese cultivated the perennial varieties, and it is these that are used for tea. | |
| Plant | Perennial. The plant has erect, usually highly branched stems. Leaves are alternate, lobed, and toothed or sometimes smooth-edged. Flowers appear on stem ends in late summer and consist of many florets, some of which are disc florets like those that compose the eyes of daisies. These are generally encircled by a row of toothed or toothless petal like ray florets. The fruits are hard and one-seeded. |
| Height | From less than 1 foot to 5 feet, depending on variety |
| Soil | Sandy, well-drained, rich. |
| Exposure | Full or partial sun. |
| Propagation | Sow seed indoors, and place seedlings outside when danger of frost has passed. Root divisions in spring. Also cuttings taken in fall and rooted indoors for outdoor planting in spring. The soil around roots should be firm. |
| Care | Space plants from 1 foot apart to 3 feet or more, depending on the variety. The usual hardy "mum" for garden cultivation should be kept pinched back to about 6 inches until the middle or end of July. This promotes bushiness and flowering. Also, watch out for nematodes. Plant marigolds near the mums; a chemical exuded from marigold roots keeps nematodes away. Cut the plants down to 9 inches after they have flowered. Fertilize with manure from time to time. |
| Part used for Tea | Flowers. For a sweet tea, use only petals. |
| Taste | Tangy, aromatic, similar to the taste of artichoke hearts. Sweeten with honey or sugar. |
| How to Brew | By INFUSION: Cover 2 teaspoons of dried petals, or 3 teaspoons of fresh petals, with 1 cup of boiling water. Cover, and steep to taste. |
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