The flower heads or petals[46, 116, 179] are parboiled and served as a salad with tofu and seasoned with vinegar or soya sauce[183]. They can also be prepared as tempura, pickled, dried or added to soups[183]. The petals contain about 1.9% protein, 0.9% fat, 5.3% carbohydrate, 0.7% ash[179]. Leaves - cooked[46, 105, 179]. Used as fritters, they are aromatic[183]. Some varieties have been selected for their low bitterness[116]. An aromatic tea is made from the leaves[183]. A tangy aromatic tea is made from the flowers or flower petals[179]. For a sweeter tea only the petals are used[183].

Plants For A Future can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.


Chrysanthemum flowers, known in China as Ju Hua, are a bitter aromatic herb that has been used for thousands of years in Chinese medicine[238, 254]. The flower heads are drunk as a refreshing tisane and are used to improve vision, soothe sore eyes, relieve headaches, counter infections etc[254]. They are antibacterial, antifungal, anti-inflammatory, carminative, depurative, diaphoretic, febrifuge, ophthalmic, refrigerant and sedative[116, 147, 176, 218, 238]. Taken internally they dilate the coronary artery, thus increasing the flow of blood to the heart, and so are used in the treatment of hypertension, coronary heart diseases and angina[238]. The flowers are harvested when fully open in the autumn and are dried for later use[238]. In China they are steamed before being dried to make them less bitter[238]. The leaf juice is smeared onto wounds[218].

Plants have been grown indoors in pots in order to help remove toxins from the atmosphere. It is especially good at removing chemical vapours, especially formaldehyde, benzene and ammonia[259].

Special Uses