Chrysanthemum belongs to the Asteraceae family and it can be annual and perennial. It got its name from the Greek word translated as the “golden flower”, and the Japanese name for this flower is translated as the “sun”.
This genus includes about 150 species, most of which are native to Asia, Europe and Africa, and about 80 of its species can be found in Russia and neighboring countries. Some species have their origin from the Mediterranean and North Africa, but the birthplace of this flower is the East: Japan and China.
Chrysanthemum is a shrub 50 cm to 1.5 meters high, although there are some rare species (so-called polsters) with shorter stems – just 20 centimeters. Its sectile leaves fall off quite fast after the plants are put in a vase, but the blossoms themselves can last for three or even more weeks. Chrysanthemums are divided into large-flowered (or disbudded) and parviflorous (sometimes called spray). The first type includes the following varieties: Walking Scarlett (with red and orange inflorescences), Fred Jules (orange) and Indianapolis (white).
The second one includes Flem Haiti (red), Alaska (white) and Portrait (purple). Chrysanthemums are of various colors: yellow, white, red, pink, burgundy, orange and even blue and green. In nature they bloom in the fall, but are available for sale throughout the year.
When choosing a chrysanthemum pay attention to its leaves: if they are slightly withered or many are no longer on the stems, it means the flowers are not freshly cut. Stems should necessarily be cut diagonally for the cut area to be as large as possible.
The stem of a chrysanthemum stem is basically a spray and it needs a lot of moisture. Also, be sure to remove all lower leaves that are prone to rotting in the water. Clear water with additional nutrition should be changed every day, it is very important, because the water in the container with chrysanthemums can get swamped rather quickly.
In its homeland, China, chrysanthemum is used not only in gardening and floral design, but also in medicine and even in cooking. The leaves are prescribed for headaches, dried flowers – to increase appetite, and petals are used for cooking a delicate dessert which tastes like a light cake.