There are around 30 species of chrysanthemum, and its petals are edible and prepared as a tea. It is a plant with small yellow or white flowers, edible in Asia. Its flavor is mustard-like, and its serrated leaves are strong. In this post, you'll learn how to make chrysanthemum tea taste good.
The Chinese consume the chrysanthemum plant to treat headaches and in their meals as a seasoning to prolong their life. According to its nutritional content, it promotes longevity, thanks to its antioxidant properties, fiber, protein, potassium, and vitamins A and C.
1. How to Make Chrysanthemum Tea Taste Good. Stems and Leaves
Chrysanthemum plants are perishable, so they should be consumed as soon as possible. However, they can be stored longer by storing individual stems or the entire plant in bags in the refrigerator for up to 5 days.
The flavor of the stems and leaves is intense, with a certain bitterness, somewhat similar to that of mint. The more developed the plant, the more bitter it is. The flowers are also bitter, although not as much; their flavor is rather delicate. They are also used to decorate dishes. The stems, flowers, and leaves can be included in salads or cooked, for example, in blanched or sautéed vegetables, omelets, stews, etc. Of course, cooking should not be done for too long to fully benefit from their properties.
2. Chrysanthemum tea
Another way to make chrysanthemum tea taste better is to prepare it as an infusion. Chrysanthemum tea, prepared from dried flowers, is widely consumed in China and Japan, although it is also included in foods and beverages. It has a mild, chamomile-like flavor, but with a golden hue. It's an excellent alternative to coffee, black tea, and green tea to calm the nerves because it doesn't contain caffeine.
The flowers and leaves are also used to prepare herbal teas for stress, insomnia, and anxiety. The roots are often boiled to relieve headaches. It also has a cooling effect on the body, especially for people who have suffered from sunstroke or indigestion.
Its preparation is simple, using dehydrated flowers from the plant (chrysanthemum leaves can be dried in a food dehydrator). It is prepared as follows:
- Boil 250 milliliters of water.
- When it starts to boil add 3 grams of chrysanthemum flowers
- Reduce the heat and let it cook for a minute.
- After the time has elapsed, turn it off and let it infuse for about 10 minutes.
- It is advisable to drink a maximum of 2 cups a day.
Chrysanthemum tea is safe to drink, but it is not recommended for people who are allergic to daisies and ragweed. It is also not recommended for pregnant women, breastfeeding women, or diabetics.
3. How to Make Chrysanthemum Tea Taste Good. Chrysanthemum Varieties
Among the varieties of chrysanthemums is Chrysanthemum coronarium, also known as mirabelles or coronaria. It grows up to 90 cm tall and originates from the Mediterranean. Its leaves are light green. Its flowers resemble those of yellow or white-tinged daisies. In Eastern cuisine, its stems and young shoots are used as vegetables and are known as shungiku or chop suey. There is also the indicum variety, which is used as a medicinal plant; its young leaves are often included in vegetables, and its flowers are pickled.
And added to salads, it gives a slightly bitter flavor. This variety is often used to protect other species and prevent the formation of caterpillars or earthworms; its repellent properties make it ideal.
4. How to Make Chrysanthemum Tea Taste Good. Little Olive Xiaolan
Originating in the Chinese village of Xiaolan in the Pearl River Delta, its history dates back to the 13th century. The flowers of the Xiaolan chrysanthemum are used in many popular dishes, including rice soup, cold cuts, and hot pot. Its inhabitants are not limited to these preparations; they are also skilled at preparing them for banquets and making chrysanthemum liquor.
November is a very colorful month for this town as people decorate the roads for the annual chrysanthemum fair. All the gardens featuring this plant are distinguished by their beauty and variety.
5. The taste of chrysanthemum in Japan
In Japan, before their flowers bloom, their freshness, citrus, and mint notes are used in salads. Their blanched stems are used in sashimi, sandwiches, soups, omelets, and even sweet or savory cakes. Another way to make chrysanthemum tea more palatable is to pickle its flower buds with soy sauce. It is also used to flavor pasta, desserts, vegetable pâtés, and stews. To avoid its bitter taste, it is often blanched or finely chopped to be added to stews, creating a dish with a rich aroma and flavor.
The chrysanthemum plant contains antioxidants (flavonoids, linarin, and anthocyanins) that reduce free radicals, inhibit the growth of cancer cells, and are anti-inflammatory. It also has antipyretic, anti-allergic, antihypertensive, and sedative properties. Chrysanthemum tea improves vision and helps reduce cataracts or blurred vision. It is recommended for people who spend a lot of time at a computer, as it relaxes the eyes.
