Chrysanthemum,
Chrysanthemum
spp flowers, mixed
colours..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Chrysanthemum Petals along with all the Chrysanthemum Petals containing recipes presented on this site, with 0 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chrysanthemum Petals as a major edible flower.
Chrysamthemum, Chrysanthemum spp are a genus of about 30 sepecies of perennial flowering plants in the Asteraceae (daisy) family that are native to Asia and northeaseern Europe and which were first cultivated in China as a flowering herb during the 15th century BCE. Typically, chrysanthemums are herbaceous perennial plants growing to 50–150 cm tall, with deeply lobed leaves and large flower heads, white, yellow or pink in the wild species. The flower was brought to Europe in the 17th century. Linnaeus named it from the Greek word χρυσός chrysous, "golden" (the colour of the original flowers), and ἄνθεμον -anthemon, meaning flower. Modern chrysanthemums are much more showy than their wild relatives. The flowers occur in various forms, and can be daisy-like, decorative, pompons or buttons. This genus contains many hybrids and thousands of cultivars developed for horticultural purposes.
The petals of all chrysanthemums are edible, but, traditionally yellow or or white chrysanthemum flowers are boiled to make a sweet drink in some parts of Asia — resulting in 'chrysanthemum tea' júhuā chá in Chinese. In Korea, a rice wine flavoured with chrysanthemum flowers is called gukhwaju. Other uses include using the petals of chrysanthemum to mix with a thick snake meat soup, as they enhance the aroma. Chrysanthemum leaves are also steamed or boiled and used as greens in Chinese cuisine.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Chrysanthemum Petals as a major edible flower.
Chrysamthemum, Chrysanthemum spp are a genus of about 30 sepecies of perennial flowering plants in the Asteraceae (daisy) family that are native to Asia and northeaseern Europe and which were first cultivated in China as a flowering herb during the 15th century BCE. Typically, chrysanthemums are herbaceous perennial plants growing to 50–150 cm tall, with deeply lobed leaves and large flower heads, white, yellow or pink in the wild species. The flower was brought to Europe in the 17th century. Linnaeus named it from the Greek word χρυσός chrysous, "golden" (the colour of the original flowers), and ἄνθεμον -anthemon, meaning flower. Modern chrysanthemums are much more showy than their wild relatives. The flowers occur in various forms, and can be daisy-like, decorative, pompons or buttons. This genus contains many hybrids and thousands of cultivars developed for horticultural purposes.
The petals of all chrysanthemums are edible, but, traditionally yellow or or white chrysanthemum flowers are boiled to make a sweet drink in some parts of Asia — resulting in 'chrysanthemum tea' júhuā chá in Chinese. In Korea, a rice wine flavoured with chrysanthemum flowers is called gukhwaju. Other uses include using the petals of chrysanthemum to mix with a thick snake meat soup, as they enhance the aroma. Chrysanthemum leaves are also steamed or boiled and used as greens in Chinese cuisine.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 0 recipes in total:
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