February 17, 2005

Chrysanthemum was introduced to the West from China in the 1700s by traders from various European countries who were vying with each other for a hold in the country at that time, writes Zahrah Nasir

The well known chrysanthemum family of plants, which is actually a member of the Asteraceae genus, comprises of 20 distinct varieties all thought to have originated in Europe and Central and Eastern Asia, with particular emphasis being placed on China and Japan where certain species were cultivated as long as 2,000 years ago.

While the Peacock Throne reigned supreme in Persia, the Imperial family of Japan held the Chrysanthemum Throne, rewarding high officials with the Order of the Chrysanthemum and decorating clothing, porcelain and their homes with intricate and lifelike portraits of this lovely flower. Indeed, the chrysanthemum shares place of pride with cherry blossom as the national flower of Japan.

The type of chrysanthemum I am referring to are the perennial, or permanent varieties with extremely aromatic, if rather pungent, leaves. Infact, the sharp fragrance of the interestingly-shaped leaves, sometimes referred to as mulberry type, lingers on your hands and on your clothes when you have been working with them in the garden, arranging them as cut flowers for the home or preparing certain varieties for a culinary feast in the kitchen.

There is some confusion over the botanical names of the various species and hybrid chrysanthemums. A prime example being the name of the variety in the photographs used to illustrate this article.

Popularly referred to now as Florists Chrysanthemum, or Chrysanthemum x morifolium, they actually belong to the genus Dendranthema grandiflora, which is, in its turn, a hybrid derived from Dendranthema indicum and a number of other species.

The ancient Chinese had very selective and highly individualistic breeding programmes for these flowers and produced some real wonders along with equally real, very confusing antecedents. Therefore, for the sake of simplicity, I will stick to the name chrysanthemum, adding the exact species where applicable.

The Florists Chrysanthemum or Chrysanthemum x Morifolium was introduced to the West from China in the 1700s by traders from various European countries who were vying with each other for a hold in the country at that time.

I grew up knowing these as spray chrysanthemums but I better not go into that at this already confusing juncture.

This variety has both medicinal and culinary uses, plus, is extremely prolific and long flowering, given that there are correct conditions in the garden.

Chrysanthemums also make long lasting and very decorative cut flowers with only one drawback. If you don’t change the water in their vase on a daily basis then the stems and water quickly turn into an awful, slimy green mess which smells worse than rotten eggs.

Florists Chrysanthemums are found in a superb range of colours and forms. Colours range from whites and creams tinged with yellow and pink, through delightful shades of pink, red, bronze, peach, maroon, golden yellow and all the colours and bicolours in between. They can be single, double, in-curved (petals curling in on themselves), ostrich-plumed or spider forms to name a few.

Interestingly, the preferred Florists Chrysanthemum for both medicinal and culinary purposes throughout the Far East is brilliant yellow, double-flowered and quite small in diametre. Of this plant, the leaves are used for tea or made into something resembling pakoras, the flowers likewise, though these are also an ingredient of pickles. Petals are also added to salads, teas and soups.

Medicinally the properties of the Florists Chrysanthemum include; reduction of fever, dilation of the coronary arteries, soothening inflammation and acting as a blood purifier.

Another variety of chrysanthemum which is a huge culinary favourite is Chrysanthemum Coronarium, sometimes called garland chrysanthemum but far better known as chop suey greens, although its oriental name, shungiku, rolls far more sonorously around the vocal chords.

Perennial forms of chrysanthemums are fairly easy to grow from seed, if you can find it.

Seeds should be sown during late winter to early spring depending on the climate in your particular area of the country.

Lets say December to January in Karachi for flowering the following autumn and winter but they will need protection from direct sunlight throughout the long, hot and humid summer when you will also have to keep your eyes open for mildew.

November to February in Lahore, Rawalpindi, Islamabad and Peshawar, where they require the same summer protection as in Karachi. March to April in Quetta Valley, once again with summer care being very important, and finally, April and May in the hill stations and other high altitude locations where they will, initially, but not when fully grown require protection from slugs and snails and not sunshine.

Once your plants are fully established, approximately one year to 18 months from seed sowing, they can also be increased through hardwood cuttings, preferably taken during early spring or by root division, every couple of years or so after they have finished flowering in late autumn or, alternatively, in early spring as new growth begins to sprout.

Strong plants of flowering size are to be found in the majority of nurseries throughout the length and breadth of the country during early autumn. These are usually grown in 10 to 12 inch pots, an adequate size for one growing season at least, and the prices range from Rs100 to 150 which, in my opinion, is a sound investment. If they don’t already have babies growing at their base, then they will soon do so. If you select strong plants with plenty of visible babies then you are certainly off to a good start.

Chrysanthemums enjoy good soil with plenty of well-rotted manure or organic compost worked in as they are quite heavy feeders although, having said this, both varieties in the accompanying photographs are thriving in what I consider to be about the poorest, most difficult areas of my garden.

When watering, if in pots then water should be put into the container or bowl in which the pot is standing and this should be allowed to dry out before the next water is given. If planted in the ground then water should be applied four to six inches away from the stem of the plant.

Whilst chrysanthemums do need a reasonable amount of water they do not like to be waterlogged, in which case they will rot, and neither do they enjoy getting their leaves and flowers wet. Wet flowers are ruined in a matter of hours and wet leaves can result in fungal diseases such as powdery mildew. Look after your chrysanthemum plants correctly and they will reward you in full.

Making your own herbal medicines can be dangerous. Please consult a qualified herbalist for professional advice.

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