Chrysanthemum
Chrysanthemums (krɪˈsænθəməm), sometimes called mums or chrysanths, are flowering plants of the genus Crysanthemum in the family Asteraceae. They are native to Asia and northeastern Europe.
Most species originate from East Asia and the center of diversity is in China.
Taxonomy -
The genus once included more species, but was split several decades ago into several genera, putting the economically important florist's chrysanthemums in the genus Dendranthema. The naming of these genera has been contentious, but a ruling of the International Botanical Congress in 1999 changed the defining species of the genus to Chrysanthemum indicum, restoring the florist's chrysanthemums to the genus Chrysanthemum. The other species previously included in the narrow view of the genus Chrysanthemum are now transferred to the genus Glebionis. The other genera separate from Chrysanthemum include Argyranthemum, Leucanthemopsis, Leucanthemum, Rhodanthemum, and Tanacetum.
In Japan, the chrysanthemum is a symbol of the Emperor and the Imperial family. In particular, a "chrysanthemum crest" (菊花紋章, kikukamonshō or kikkamonshō), i.e. a mon of chrysanthemum blossom design, indicates a link to the Emperor; there are more than 150 patterns of this design.Notable uses of and reference to the Imperial chrysanthemum include: The Imperial Seal of Japan is used by members of the Japanese imperial family. In 1869, a two-layered, 16-petal design was designated as the symbol of the emperor. Princes used a simpler, single-layer pattern. A number of formerly state-endowed shrines (官国弊社, kankokuheisha) have adopted a chrysanthemum crest; most notable of these is Tokyo's Yasukuni Shrine.
The Chrysanthemum Throne is the name given to the position of Japanese Emperor and the throne.
Yellow chrysanthemum flowers of the species C. morifolium are boiled to make a tea in some parts of Asia. The resulting beverage is known simply as chrysanthemum tea (菊 花 茶, pinyin: júhuā chá, in Chinese). In Korea, a rice wine flavored with chrysanthemum flowers is called gukhwaju (국화주). Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine. The flowers may be added to dishes such as mixian in broth, or thick snakemeat soup (蛇羹) to enhance the aroma.
Modern cultivated chrysanthemums are showier than their wild relatives.
The flower heads occur in various forms, and can be daisy-like or decorative, like pompons or buttons.
This genus contains many hybrids and thousands of cultivars developed for horticultural purposes.
In addition to the traditional yellow, other colors are available, such as white, purple, and red. The most important hybrid is Chrysanthemum × morifolium (syn. C. × grandiflorum), derived primarily from C. indicum, but also involving other species.
Loved it? Give it a thumbs up!
