Chrysanthemum leaves (Chrysanthemum coronarium)

Chrysanthemums, often called mums or chrysanths, are of the genus (Chrysanthemum) constituting approximately 30 species of perennial flowering plants in the family Asteraceaewhich is native to Asia and northeastern Europe.

The name Chrysanthemum is derived from the Greek, chrysos (gold) and anthos (flower)

Chrysanthemum are herbaceous perennial plants growing to 50–150 cm tall, with deeply lobed leaves with large flower heads that are generally white, yellow or pink in the wild and are the preferred diet of larvae of certain lepidoptera species — see list of Lepidoptera that feed on chrysanthemums.

Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a sweet drink in some parts of Asia. The resulting beverage is known simply as “chrysanthemum tea” (pinyin: júhuā chá, in Chinese). Chrysanthemum tea has many medicinal uses, including an aid in recovery from influenza. In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju.

Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine. Other uses include using the petals of chrysanthemum to mix with a thick snake meat soup in order to enhance the aroma.

Chrysanthemum plants have been shown to reduce indoor air pollution by the NASA Clean Air Study

Extracts of Chrysanthemum plants (stem and flower) have been shown to have a wide variety of potential medicinal properties, including anti-HIV-1,antibacterial and antimycotic.

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