Chrysanthemum flower

Chrysanthemum morifolium

flower · infusion

Flowers of the florist's chrysanthemum: dried, they make China's yellow tea (ju hua); fresh, their petals are blanched in vinegar in Japan (kikka).

Origin

China and Japan

Season (United States)

all year round

Preparation

Four or five dried flowers per cup are infused for five minutes in barely simmering water, often with a little sugar; fresh, the petals are pulled off and blanched for a few seconds in vinegared water.

Did you know?

In Japan, a table chrysanthemum is called “mottenohoka”, “unthinkable”: eating the emperor's flower.