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The beautiful and many-faceted official flower of November is the Chrysanthemum, a herbacious perennial of the Asteraceae family. Its name is a combination of the Greek prefix for golden,”chrys-” followed by the suffix for “flower” which is “anthemon”.
Chrysanthemums were first documented in the 15th century where they are thought to have originated in China. In ancient China, they were one of four noble Chinese plants, in the company of the orchid, the plum and bamboo. Lower class citizens of China were not allowed to grow chrysanthemums.
They were introduced into Japan by Buddhist monks in the eighth century A.D.where the Japanese Emperor declared the chrysanthemum to be his official seal and they were featured on the Imperial Crest. In the 17th century, the flower was introduced in Europe. They were first exhibited in England in 1795.
The chrysanthemum is still used in Asia as a symbol for the sun, and traditionally a chrysanthemum petal may be placed at the bottom of a wine glass to ensure long life and good health. In Japan and China the chrysanthemum also symbolize perfection in the orderly unfolding of their petals.
This lovely flower comes in a beautiful yellow as well as red, white and purple. Some chrysanthemums have a daisy-like petal while others appear like “buttons” and there have been many hybrids developed and cultivated by gardeners.
The chrysanthemum is not just a showpiece, but it has also traditionally been used medicinally, as well as environmentally, in cooking, and even as an insecticide.
When being used as an insecticide, the chrysanthemums are first crushed, then the active ingredient called pyrethrin is extracted and presented as an oleoresin. The oleoresin is mixed with oil or water or made into powder form. It attacks the nervous system of the insects. This is a desirable insecticide since it’s widely known to be less toxic to animal life. Also it’s biodegradable as it is able to break down during light exposure, making this mixture kinder to the environment and safer than most synthetic insecticides.
The NASA clear air study actually showed the chrysanthemum plant to reduce indoor pollution, a rare quality indeed.
In the culinary world, chrysanthemums are not only used to brew teas, but the leaves can be used in casseroles, soups and salads. In the United States, they’re most likely to be found in organic food stores or in specialty shops. The leaves have a slightly bitter taste and are not normally the same variety cultivated as flowers. The greens are less likely to be as bitter if they are used before flowering. They are described as tender and can be eaten raw if desired. The stems are sometimes used in place of asparagus in recipes.
Medicinally, in Asia chrysanthemum tea has been employed to treat convulsions, influenza, sore throat and fever. In the west it is most often used either as a drink or a compress to treat atherosclerosis or varicose veins. It can be bought packed or canned in several forms at traditional Chinese outlets as well as at specialty and organic food stores.
Chrysanthemums are respected as some of the easiest perennials to grow and maintain. They can be grown from cuttings, seeds, divisions, or as bedding plants from the nursery. The soil should be both sandy and fertile. Chrysanthemum seeds need to be sown at least two months prior to the first expectation of frost. They can also be planted indoors in early spring and transplanted later on. The ideal temperature is between 70 and 75 degrees. They will take eight to 25 days to germinate.
If you are growing your chrysanthemums from cuttings, use a clean sharp knife. Prepare a container with vermiculite, sphagnum moss, or sterile moist sand. Take the leaves off the cutting from the lower five to six inches. Place the lower three quarters of an inch of the cutting in a rooting hormone, then plant it about an inch into the planting soil. You can make a protective covering over the plant container using a poly film over a wire frame. Put the container in indirect sunlight and this will protect the plant until the roots form.
It’s best to use younger plants when starting new chrysanthemums from divisions. When new shoots are a few inches tall, pull up the old plants, take off the dead and woody sections and plant the healthier divisions in new fertile soil.
Chrysanthemums thrive best with plenty of plant food, watering near the surface, and partial to full sunshine. They need to have their root system established before the heat of the summer, but there are many varieties and most can be planted at any time of year. Your local nursery should be able to advise you on which chrysanthemum varieties grow best in your region.
Chrysanthemums are hardy plants and often the last blooming plants at the end of the season. They are not prone to disease or insect infestation. Occasionally, you may see aphids and can lightly spray or dust for those.
In northern climates, mulch can be applied in a thick layer over the plant after the leaves have died.
Chrysanthemums can be pinched back to promote a bushier appearance, and a fertilizer high in phosphorus will encourage large colorful blooms.
You could not find a flowering plant richer in history, more varied in its uses, or easier to grow and maintain than November’s lovely versatile official flower, the chrysanthemum.
The above is a random extract from Associated Content, visit Associated Content for the actual writer of this article.