The Travelling Botanist: There’s always time for EVEN MORE tea!
Guest blog by: Sophie Mogg
I know you’re thinking “hasn’t she already covered tea?” and yes you’re correct. I have. However, Camellia sinensis (and all of the wonderful varieties of said species) is not the only plant that tea can be made from. In a more recent blog post you have seen that tea can be made from winter green (Gaultheria procumbens) and the same can be said for a lot of plants. Today I will be venturing into the world of Chrysanthemums – Chrysanthemum indicum and Chrysanthemum morifolium to be exact.
C. indicum is a perennial that grows to roughly 100cm tall and is native to China. Chrysanthemum originates from the greek “chryos” and “anthos” translating to golden flower. C. indicum lives up to the name and typically produces a beautiful array of small yellow flowers that flower from August through to October however a multitude of colours are available amongst varieties. One particular variety, C.indicum var. edule (Kitam), is grown and cultivated as a vegetable in China. C. indicum is also one of the main parents of C. morifolium. C. morifolium is less cold hardy than its parental species, often requiring to be stored in greenhouses in Britain when during the cooler weather. However C.morifolium is far larger than its parental species and so is often favoured as a garden ornamental plant. In 1630 over 500 cultivars were listed and in the centuries since numbers have continued to rise generating plants that range from 30 – 120cm tall, with large blooms again in a range of colours.
Aside from being beautiful garden plants Chrysanthemums have also been used in Chinese medicine dating back to 475 -221 BCE and the production of tea. The leaves from both species can be used to brew tea, with cultivars of C. morifolium developed so that leaves are less bitter. The flowers, specifically the petals, of C. morifolium can also be brewed to produce a delicately sweet flavoured tea that is also very beautiful to look at. The tea itself is said to help improve vision by soothing sore eyes and headaches as well as reducing infection and inflammation. Chrysanthemums are said to have antibacterial, antifungal and anti-inflammatory properties and so flowers would often be collected in Autumn and dried so that they could be used later as an infusion. Chrysanthemum tea is also recommended as an alternative to tea from Camellia sinensis for reducing blood pressure.
Flower heads and leaves can also be used in a variety of dishes. Leaves can be battered and turned into fritters and the petals can be pickled or served with soy sauce alongside tofu and salad. Why not try some Chrysanthemum tea or a sprinkling of petals in your salad next time you’re out in the garden?
As always, let me know in the poll below what you would like to see next and stay tuned for the next Travelling Botanists blog post.
If you’d like to find out more about Chrysanthemums check out the links below
January 20, 2017 at 10:32 am
[…] such as rice congee, tonic soups, chicken and pork. Goji berries would also be boiled alongside Chrysanthemums or tea leaves from Camellia sinensis as a form of herbal tea. How would you like your […]