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Yellow or white chrysanthemum flowers of the species C. morifolium are boiled to make a tea in some parts of East Asia. The resulting beverage is known simply as chrysanthemum tea ( 菊 花 茶 , pinyin : júhuā chá , in Chinese).
The species was first described in 1872 by Ernst von Trautvetter as Pyrethrum lavandulifolium, with the name attributed to Friedrich von Fischer. [10] [11] [note 1] In 1909, Tomitaro Makino placed the species in Chrysanthemum when describing Chrysanthemum boreale (which he had mentioned as a variety of C. indicum in 1902).
Peach blossom: Prunus persica: 1953 [11] District of Columbia: American Beauty Rose: Rosa: 1925 [4] Florida: Orange blossom (state flower) Citrus sinensis: 1909 [12] Tickseed (state wildflower) Coreopsis spp. 1991 [13] Georgia: Cherokee rose (state floral emblem) Rosa laevigata: 1916 [14] Azalea (state wildflower) Rhododendron: 1979 [15] Guam ...
Chrysanthemum × morifolium (also known in the US as florist's daisy [2] and hardy garden mum [3]) is a hybrid species of perennial plant in the genus Chrysanthemum of the Asteraceae family. Botanical history
Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular throughout East and Southeast Asia. First cultivated in China as a herb as early as the 1500 BCE, Chrysanthemum became popularized as a tea during the Song dynasty. [2]
These plants range from 46–120 centimetres (18–47 inches) in height. The flowers are usually yellow with a toothed tip, but can also be yellow-and-red bicolor or pink. [3] They have showy flower heads with involucral bracts in two distinct series of eight each, the outer being commonly connate at the base. The flat fruits are small and dry ...