CHRYSANTHEMUM USES
Edible Chrysanthemum is an annual plant that bears white-yellow disc flowers. It is also known as Garland Chrysanthemum as ancient Romans twined the flowers into garland and wore them around head and neck. Edible Chrysanthemum is native to Mediterranean region.
Expect its ornamental use, this plant is used from time immemorial in cooking and for medicinal purpose. It is extensively used in East Asian countries. The plants which are young and less than twelve inch in height are used as vegetable. The leaves are used in stir-fry, flavouring of soups and as an ingredient in many dishes.
In China, the leaves and flowers are used for making teas. The tea has diuretic property (stimulates urine production) and thus helps in condition of fluid retention in body and proper functioning of kidney and bladder.
Plant description
Herbaceous annual plant with aromatic flavour distributed in Mediterranean region, Japan, China and Philippines;stems reaches up to 100 cm;plant is branched, oblong;leaves mostly 2-pinnatisect;flowers are disc type with white-yellow florets.
Medicinal uses
In many Eastern countries, Edible Chrysanthemum is used as vegetable. It is eaten raw as salad or cooked. Chrysanthemum is moderately nutritious vegetable containing useful amounts of potassium, calcium, iron, and vitamins B1, B2, B6 and beta-carotene.
It is rich in folate and vitamin C. Edible Chrysanthemum has many medicinal uses as well. It is diuretic, cold, nutritive, tonic, blood purifying, anti-inflammatory in action and found useful in blood purification, urinary stones, fluid retention, swelling of feet, cosmetic purpose etc.
Chrysanthemum flower tea is well known Chinese tea which is used for improving eye sight, alertness, reducing anxiety and treating various ailments. This preparation acts as antibiotic against many bacteria. Learn how to make chrysanthemum flower tea.
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